Making crispy corn fritters

Chef Rudo Kandiero

 

Golden, crispy on the outside and tender on the inside, these simple corn fritters are quick to whip up in under 20 minutes.

They make an effortless side dish, appetiser or satisfying weekend snack.

Ingredients

One can whole kernel corn (or one cup fresh corn, cut from cobs)

Two eggs;

Salt and pepper to taste;

Half cup flour;

One teaspoon baking powder;

Half cup shredded cheese;

One tablespoon butter;

Two tablespoons oil;

Quarter cup chopped parsley

Method

1. Drain the canned corn completely and discard the liquid.

2. In a large bowl, whisk the eggs, salt and pepper together. Add the flour and baking powder, whisking until smooth and lump-free.

3. Add the corn, shredded cheese and parsley into the batter until well combined.

4.In a large skillet over medium heat, melt the butter along with the oil until shimmering and bubbly.

5. Drop a spoonful of the corn mixture into the skillet, flattening them slightly with the back of a spoon. Fry for two to three minutes until the bottoms are golden brown.

6. Flip and cook the other side for another two to three minutes until golden and set. Transfer to a paper-towel-lined plate to drain, then serve warm.

Food safety guidelines

Bacillus cereus is a spore-forming bacterium commonly associated with cooked rice, pasta and other starchy foods held at room temperature.

Additional sources include soil, raw vegetables, potatoes and meat products.

Symptoms

Nausea,

Abdominal pain,

Vomiting and

Diarrhoea

Control measures

Keep hot foods out of the Temperature Danger Zone (41°F to 135°F / 5°C to 57°C).

Chill leftover hot foods quickly to below 5°C (41°F) to prevent bacterial spores from germinating.

Reheat all leftovers to a minimum internal temperature of 74°C (165°F) for at least 15 seconds before serving.

Serve and consume cooked foods immediately after preparation.

Rudo Kandiero is a qualified chef with a diploma in food preparation and culinary arts, patisserie and food safety the HACCP WAY. She can be contacted on Facebook and Instagram (Rudo Kandiero)