Corn fritters with feta, mint and basil

    • Prep Time
    • Minutes
    • Cook Time
    • Minutes
    • Yield
    • 14-16

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Ingredients

  • 3 cobs of corn taken off the husks
  • 1 cup SR flour ** you can use spelt or plain just add 1 teaspoon of baking powder. If you are making GF add an extra 1/4 cup flour
  • 1/2 cup milk
  • 50g feta cheese
  • 1 egg
  • 1 tablespoon of finely chopped mint and the same of basil
  • Olive oil for frying

Instructions

  • 1. Combine all your ingredients into a mixing bowl and mix well until everything is combined.
  • 2. In a frying pan on a moderate heat add your oil
  • 3. Add a heaped teaspoon of your corn batter in the pan and spread slightly so that each one is even. Repeat as for as many as your pan will hold.
  • 4. Each batch should cook for about 2-3 minutes per per side. Like and pancake bubbles should appear. Another way to tell if they are cooked is to push down in the middle of the fritter and if it feels springy it will be cooked.
  • 5.

Instructions

  • 1. Combine all your ingredients into a mixing bowl and mix well until everything is combined.
  • 2. In a frying pan on a moderate heat add your oil
  • 3. Add a heaped teaspoon of your corn batter in the pan and spread slightly so that each one is even. Repeat as for as many as your pan will hold.
  • 4. Each batch should cook for about 2-3 minutes per per side. Like and pancake bubbles should appear. Another way to tell if they are cooked is to push down in the middle of the fritter and if it feels springy it will be cooked.
  • 5.

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The Seasonal Table