Photographer: Con Poulos. Stylist: Michele Cranston.
Take corn fritters to a new level. Sweet fresh corn is combined with Manchego, a flavoursome Spanish cheese, and spicy jalapeno chillies for extra kick. They make the perfect party starter, or enjoy for breakfast, lunch or dinner.
Ingredients
Method
Using a sharp knife, cut kernels from cobs; you will need 2 cups kernels.
Place corn kernels, green onions and chillies in a medium bowl with the flour.
Whisk eggs and buttermilk in a separate medium bowl, then stir through corn mixture until well combined. Season with salt and freshly ground pepper.
Heat olive oil in large non-stick pan. Shallow fry ¼-cup measures of corn mixture into pan. Cook until golden and cooked through (2-3 minutes each side). Drain on a cooling rack over a tray. Repeat with remaining corn mixture.
Serve sprinkled with finely grated Manchego cheese, fresh coriander and lime wedges.
Can you freeze corn fritters?
Yes! Make the most of in-season corn by baking a double or triple batch of these corn fritters then freeze for easy snacking and quick dinners. Pop a piece of baking paper between fritters so they don’t stick together, then freeze in an airtight container for up to 3 months.
What is Manchego cheese?
Manchego is a semi-firm Spanish sheep’s milk cheese available from major supermarkets and delis. Substitute with mature cheddar or pecorino, if you like.
