Saturday, 2 August 2014

New Zealand Sweetcorn Fritters

Fritters have been popular in New Zealand for some time. Their fame was probably helped by their inclusion in the "Edmonds Cookery Book", New Zealand's most popular cook book. The book was originally published in 1908 to market baking powder, hence the slogan "sure to rise" that still stands on the cover.

You can sometimes buy seafood fritters at fish and chips shops, but corn fritters are normally made at home. They can easily be dressed up or down. I remember my dad cooking corn fritters made with creamed corn for me and my sisters a lot when I was a child. I've also eaten them on a date.

If you want fancier fritters, use fresh corn and chilli and throw some minced herbs into the batter.

New Zealand Sweetcorn Fritters

Makes 18 fritters
Serves 2 as a meal or 6 as a snack


1/4 onion
660 g canned corn (ca. 900 ml)
300 ml flour
1 tsp baking powder
350 ml soy milk
1/2 tsp chilli powder
1/2 tsp salt


1. Chop the onion finely. Drain and rinse the corn. Combine all ingredients. Heat an oiled pan over medium heat.

2. Spoon in a few fritters. Cook until browned, turn and brown the second side. Drain on paper towels. Cook remaining fritters, adding oil between batches as needed. Serve with sweet chilli sauce.

No comments: