Ingredients 1 cup SR flour
1 x 420 g can of corn kernels, drained
1 carrot, grated
1/2 cup milk
salt and pepper, to taste
oil, for frying
Place the flour, salt and pepper in a bowl and mix together. Add the egg and milk to the bowl and mix to combine. Stir through the corn kernels and carrot.
In a large frying pan, heat a little oil to medium high heat. Place tablespoon sized dollops of mixture into your frying pan and fry for 3 minutes each side until golden and cooked through. Remove from the pan and set aside on paper towel. Repeat with any remaining mixture.
Best served immediately with salad, salsa or even bacon and eggs.
Note: These fritters are ideal for school lunches or morning and afternoon tea.