These fritters are are so deliciously fluffy and light and packed with sweet juicy corn. We have spiked them with a little jalapeno for heat and cheddar for that cheesy bite. Accompanied by a honey chipotle mayo and simple side salad it is a very quick, easy and fabulous dinner.
Fresh and local ingredients sourced from WA farms and local Perth suppliers.
Get startedOur vegetables and fruit come as fresh as can be, so please give them a quick wash before you get started.
As well as your basic cooking tools, you will need...
Fry Pan
Bowl
Whisk
Cut kernels from sweetcorn cob. Finely chop coriander leaves and stems, discarding roots. Finely chop sliced jalapenos. Finely slice spring onion. Roughly chop HALF the baby spinach. Cut cherry tomatoes in half.
Tip! The fritters are very mild if the seeds are removed from the chilli. If you prefer leave it out altogether.
Combine self raising flour, egg, milk, salt and pepper and whisk to combine. Add jalapeno, coriander, tasty cheese, corn, CHOPPED spinach, spring onion and mix well to combine.
Heat a pan over medium heat and add a drizzle of oil to coat the bottom of the pan. Ladle spoonfuls of batter gently into the pan and fry for 3-4 minutes on each side until golden and puffed. Set aside and keep warm while you repeat with remaining mixture.
Tip! The mixture will make 3 good sized fritters per person or you can make smaller ones.
While fritters are cooking, combine the honey (to taste) and chipotle mayonnaise and season with lime juice.
Tip! You don't have to use all the honey.
Serve fritters with the remaining spinach and cherry tomatoes and a generous dollop of mayo.
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