Poor Dave has had to endure eating a lot of corn fritters while I worked on this recipe. To me, these are perfect and easy to make. A winning combination in my opinion.
Ten days ago I called the company we bought our printer from as the print quality was awful. At first I thought it was just the cartridge. But it continued even after I put a new one in. We buy generic cartridges from them, as per their recommendation. The lady I spoke with suggested I bring the printer in for assessment, together with the old cartridge. I did this last Monday and no sooner had my driver returned than I got an email from someone else in the company. She was asking for payment before they would look at the printer. Why on earth they could not tell me this when I was on the phone on Friday just boggles my head. 48 hours later I sent an email asking what was going on, and for her to please contact Dave and let him know.
Today’s inspirational recipe from Lavender and Lime ♥ Corn Fritters ♥ #LavenderAndLime Click To Tweet
Another two days went by before an email was sent giving the reason. I was told the cartridge was empty, which it wasn’t. And that the service would be a small additional fee. Today I called to discuss this with the person who sent the email, but she wasn’t in. Someone else called me back with a fixed answer at the ready. My complaint that the cartridge wasn’t empty was met with an answer that the technician said it was empty. And I was told that all I needed was a new one to resolve the issue. I then asked why the printer needed servicing if all it needed was a new cartridge. And I was told so that the print quality would be perfect. Now I need to wait and see how long this takes, and just how perfectly each page prints.
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- 5 mls canola oil plus extra for frying
- 2 ears corn, taken off the cob
- salt and freshly ground black pepper to season
- 45 g flour
- 1 egg, lightly beaten
- 2.5 mls baking powder
- 5 g flat leaf parsley, chopped (optional)
- Place the oil into a non stick frying pan and heat over a medium temperature
- Add the corn, season well and flash fry
- Remove from the heat and set aside to cool
- Place the flour, egg and baking powder into a bowl
- Season generously then mix to combine
- Add the corn and parsley (if you are using) and mix to combine
- Heat your non stick pan over a medium to high temperature and add a small bit of oil, just to lightly coat the pan
- Drop about 30mls into the pan and cook until the base is firm enough to turn (I do 4 at a time)
- Turn the fritters and cook completely through
- Remove from the pan and drain on some kitchen towel
- Once you have used all of the fritter batter, lightly salt the fritters and serve straight away
Inspiration published on Lavender and Lime November 16:
To a life well lived in 2020!