Wholemeal Salsa Corn Fritters

    11 minutes

    These corn fritters are great anytime of the day, add/subtract the amount of spicy ingredients to suit you. I've also made these into bite size pieces for finger food at parties.

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    Serves: 8 

    • ¾ cup flour (I use ½ cup wholemeal, ¼ cup white)
    • 1 tsp baking powder
    • 1/2 tsp salt
    • black pepper
    • 1 egg
    • 1 can of whole kernel corn
    • 1/4 C tomato relish
    • tabasco sauce to taste
    • ½ cup medium salsa
    • 1/4 cup cream or milk (use more if needed)
    • oil for frying

    Preparation:10min  ›  Cook:1min  ›  Ready in:11min 

    1. Sift dry ingredients into a medium sized bowl. Add egg, mixing to combine. Stir in the corn.
    2. Add tomato relish, tabasco sauce, salsa, and cream or milk. Mix well.
    3. Heat oil in a non-stick pan.
    4. Drop mixture into the frypan by the spoonful. (I used a wooden spoon to give you an idea of a "spoonful" size). Cook until edges are light brown. Turn, cook another 2-3 minutes.
    5. When the fritters are golden brown, they are done. (You may want to cut the first one in half on the pan to see if it cooked through, just in case.)
    6. Drain on paper towels.

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