A quick, simple and easy meatless recipe; perfect for breakfast, lunch or dinner. These little golden fritters are great on their own, as an appetizer with dipping sauce, served with eggs or a simple side salad. I introduced some Asian flavours and served them for dinner with a simple leaf salad of tossed Asian greens in a light dressing. If serving for a vegetarian breakfast or brunch with eggs you could swap the coriander for parsley and fry them up in vegetable oil or butter; ideal with a side of fried mushrooms and tomato. The batter can be made ahead of time and kept in the fridge; mix the vegetables in just before frying. Use fresh sweet corn when available for the best results.

Corn Fritters
Preparation time: 20mins // Makes approx 20 fritters

• 1 cup stone-ground wholemeal flour
• 1 tsp paprika
• 1 tsp brown sugar
• 2 free-range eggs
• ½ cup soy milk
• 3 cobs of corn (3 cups of corn kernels)
• 1 cup peas
• ½ red capsicum (bell pepper), diced
• 1-2 red chillies (optional)
• 2 spring onions, finely diced
• 1-2 tbs coriander (cilantro) or parsley, roughly chopped
• 1 tsp salt
• sesame oil &/or vegetable oil for frying

Sift the flour into a large bowl, stir in the paprika and sugar and make a well in the center.

Whisk the two eggs with the milk in a separate bowl. Gradually add the egg mixture to the flour stirring until it forms a stiff batter.

Remove the kernels from the corn cobs and in a large bowl combine them with the remaining fresh ingredients.

Gently fold the batter into the corn mixture until well combined.

Heat about 2 tablespoons of oil (1/2 tbs of sesame and 1½ tbs vegetable oil) over a medium heat in a large fry pan.

Drop heaped tablespoons of batter into the hot oil, cook on either sized for a few minutes until crisp and golden. Remove from the heat and keep warm while you cook the remainder adding a little more oil when needed.

Serve with a tossed leaf salad or for brunch or breakfast with fried eggs, mushrooms and tomato.

{ This recipe was inspired by a recipe found in Marie Claire Comfort: Real Simple Food by Michele Cranston }