Whip up plenty of these tasty fritters as leftovers are perfect for the breakfast or lunch the next day. They are also great for packing into lunch boxes and picnic hampers.
Ingredients
- 1 bunch asparagus sliced woody ends removed
- 1 cup corn kernels
- 4 spring onions chopped trimmed
- 3 free-range eggs
- 3/4 cups tasty cheese grated
- 1/2 cup milk
- 1 cup self-raising flour
- 1 pinch salt flakes *to taste
- 1 pinch pepper *to taste
- 1 pinch cayenne pepper *to taste *optional
- 1 jar tomato relish *to serve
- 4 rashers bacon cooked *to serve
- 1 packet haloumi grilled *to serve *optional
- 1 handful fresh mixed herbs *to taste *to serve
Method
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Step 1Place asparagus, sweet corn, spring onions, eggs, cheese and milk in bowl and combine. Stir in flour, salt and pepper and cayenne pepper (or sweet paprika), taking care not to over mix.
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Step 2Preheat frying pan and brush with a little butter or oil, or a mixture of both. Cook 1/4 cupfuls of mixture at a time until bubbles start to rise on surface, 2-3 minutes. Turn fritters over and cook on second side until golden brown and cooked through, about 1 minute. You may need to cook 2-3 batches according to the size of your frying pan. If so, keep cooked fritters warm while cooking the rest of mixture.
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Step 3Serve at once with a tasty sauce or relish and crispy bacon (or grilled haloumi) and fresh herbs.
Recipe Notes
If cooking for kids, use sweet paprika instead of cayenne pepper.
1 cup of sweet corn kernels is the equivalent of 1 sweet corn cob.
For an alternative to tomato relish, serve with roasted Truss tomatoes instead.
For a healthy vegie burger, serve the fritters in a bun, topped with mashed avocado, sliced tomato and shredded lettuce as a healthy vegie burger.
If you like the sound of this recipe, you might also like these Fetta and Corn Fritters.
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