Perfect for a busy evening, these easy eggless corn fritters are quick and easy to make. They’re bursting with flavour and make a light dinner when paired with a green salad (or add a roast potato for something more substantial).

I also made a delicious raw feijoa salsa to go with them, together they are divine!

Easy Eggless Corn Fritters

400g can creamed corn

400g can corn kernels drained (retain some liquid)

1/2 chopped spring onion

2/3 cup cornmeal

3/4 cup flour or gluten free substitute

3 teaspoons baking powder

3/4 teaspoon garlic powder

1 teaspoon salt

1/2 teaspoon pepper

Method

Combine all of the ingredients in a large bowl and mix well until combined. If not moist enough add some of the retained liquid from the corn kernels. Not all cans of creamed corn are the same so the consistency can vary.

Heat oil in a large frying pan, you’ll need enough to fully coat the bottom with a thin layer. Heat over medium heat.

Scoop a heaped tablespoon for each patty, pat down in the fry pan and cook for 3- 4 minutes each side until golden brown.

Serve with raw feijoa salsa and a green salad.

Raw Feijoa Salsa

Scoop out feijoa’s and dice, put in a bowl with finely chopped mint, spring onion and a little parsley, cover with lime juice and a dash of olive oil, stir and season with salt and pepper.

Enjoy! Triona

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