These chunky herbed sweet corn fritters are a super quick and versatile meal. They make a warming winter lunch, an alfresco summer meal with friends or finger food that’s a big hit for picnics.
There are some recipes that are essential for the back pocket and these herby sweet corn fritters are one of those. In the summer when fresh sweet corn is at its best, it’s ideal for a fresh and nutritious option. Grab a few cobs and remove the outer layer and silky strands, Stand it upright on a chopping board with the flat end down and shave downwards with a sharp knife to remove the kernels.
When whole kernels are used, corn is a carbohydrate that’s packed full of fibre that helps balance out the blood sugar levels. It contains significant amounts of our daily requirements of vitamin C vitamin B1 (thiamine) and B9 (folate) and also contains protein.
When fresh cobs are harder to come by these fritters are still delicious made with canned or frozen corn kernels. Tip them into a colander to drain and give them a rinse in clean fresh water.
There are dozens of ways to serve these. Try mixing a quick and simple sauce from sour cream a little aioli or mayonnaise and a squirt of sriracha, it makes a great topping, a chunky salsa, cooling guacamole or sweet chilli sauce are also good choices.
The fritters can be served as a warming winter lunch, made small they are a great finger food for parties or picnics and in summer they are a delicious light alfresco meal served with a salad.
Putting together the herbed sweet corn fritters
These are not only quick to put together but the batter can be whipped up in advance and cooked as needed, or cook the fritters and store them in the fridge or freezer to use when you need them.
Freezing a few fritters is a quick and easy option for picnics, you can quickly grab a few out, put a dipping sauce into a small container and have an interested and tasty lunch on the go. The same idea of course also works for school lunches or taking lunch to work.
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