Author Jean Morrison
Creamed Corn Fritters
This recipe got invented one day when I wanted something simple for a light luncheon. If you don't have zucchini you could easily substitute finely grated carrot.
Cooking time: 15 minutes
Quantity: Serves 4 - 6
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420 gm tin creamed corn
1/2 onion, finely chopped
3 eggs, beaten
1/2 cup self raising flour
1 medium zucchini, grated
1 teaspoon dry mustard
Salt and pepper to taste
Beat the ingredients together in a bowl. Spray an electric frying pan with oil and heat on medium setting. When pan is hot place tablespoonfuls of the mixture into the pan. Turn pan down to low-medium heat. Cook gently until underside is becoming firm and bubbles are coming to the surface of the fritter. This will take about 10 minutes. Carefully turn the fritters over and cook the other side.
Serves 4 - 6
This recipe is nice served with a sweet chili sauce.
Zucchinis are native to the Americas and their origins have been traced back to Mexico as far as 7,000 BC. They were taken to Italy where they became known as zucchinos - which means sweetness. The French call them courgettes. They have a high water content and are very low in calories. Zucchinis are full of valuable anti oxidants, Vitamin A and C and potassium.
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