Corn is the third largest human food crop; after wheat and rice and is the main nourishment for millions of people the world over.In the Philippines where I grew up, rice was my dad’s main crop and corn was only grown as a back up, so there were only a few precious corn plants. When freshly harvested it was delicious simply grilled over charcoal. Nothing added, no butter and no salt, but to my young unsophisticated palate it was perfect as it was. To this day, I still remember the smell of grilled corn with fondness. But as delightful as golden sweet corn is on its own, I do believe Corn Fritters are the best.

Sweet Corn Fritters was made famous by Bill Granger of the iconic Bill’s Cafe In Surry Hills,Sydney. In Bill’s, the fritters are served with roasted tomatoes, bacon and an avocado salad. It’s practically an institution as the fritters has always been on the menu for 25 years.

Because we can’t go to Bill’s whenever we want fritters, I thought its a good idea to learn how to make it myself . How hard can it be? It is actually quite simple and has become a family favourite . And why not? Its easy, delicious and even my carnivorous son eats it, but with a side of bacon.

What you need…

Corn of course! It can be fresh corn on the cob (you need 3 or 4 cobs of corn, frozen corn kernels or even canned. In this instance, they are all good. Of course, fresh is best, but we have to make do with whats available.
If using canned corn, for this recipe you need 1 can of drained corn kernels and 1 can of creamed corn.
If using fresh corn on the cob, use a sharp knife to remove the kernels.
Coriander – You need half a bunch of coriander. If you hate coriander, substitute with chives, shallots or a little bit of parsley. Or use a combination. You need about 1/4 cup finely chopped herbs.
Pantry Staples – Eggs, Self Raising Flour, salt and pepper , cumin, paprika and sweet chilli sauce to serve.
Optional Add ins – chopped bacon, diced ham, cooked shredded chicken ( about 1/4 cup)

What to serve it with..

I love this for breakfast/brunch served with an egg or two and avocado salsa.
Super delicious with a side of crispy bacon.
This is a great vegetarian meal, served with grilled haloumi and a green salad.
As a snack, served with a sweet chilli aioli dipping sauce

Easy does it…

Corn — Cook 3 or 4 at a time for about 3 minutes on each side.

Blitz half of the corn kernels in a food processor. If using corn from a cob, use a sharp knife to remove the corn kernels. Defrost frozen corn, before use.
Place the remaining corn kernels in a bowl. Add the processed corn, beaten eggs ,cumin, paprika salt and pepper and finely chopped herbs you’re using. Use a spatula to fold the flour to the mix.
Drop 2 spoonfuls of batter to a preheated frypan with a little bit of oil. You can use an ice cream scoop to this, which makes for uniformed sized fritters. Cook for 2 minutes each side or until golden.
I sometimes add a baby spinach leaf in each of the fritter while cooking in the pan for a bit of drama. When cooked, the leaf sticks to the fritter. The green leaf looks great against the golden yellow fritter. See above photo.