Traditional Australian corn fritters 

One family meal everyone likes is corn fritters. The sweetness from the corn, sharpness from the feta, crisp edge after frying, and fluffy, airy inside aren't surprising. This classic brunch meal works any time of day. It's excellent and easy to make.  

INGREDIENTS 1-cup self-rising flour 2 eggs 1/3 cup milk Two 420g cans drained corn kernels  

2 tablespoons chopped chives Crushed fetta (100g) and chilled butter (30g) Cut 1 small avocado into wedges 30g baby rocket 2 tablespoons Coles sweet chilli sauce, to serve  

Make a well in flour in a large bowl. Whisk eggs and milk in a jug with a fork, then slowly add to flour.  

Make a well in flour in a large bowl. Whisk eggs and milk in a jug with a fork, then slowly add to flour.  

Mix in corn, chives, and fetta. Do not overmix or the fritters will be tough.  

Wrap butter in paper towel. Grease a large frying pan with butter over medium heat. Drop 1/4 cupfuls of mixture onto the pan (cook in batches). Turn and cook the other side after 2-3 minutes of golden browning. Use butter and fritter mixture again.  

Add avocado, rocket, and sweet chilli sauce to fritters.  

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