- 1 can creamed sweet corn
- 1 cup polenta
- 4 tbsp plain flour
- 2 tsp baking powder
- 1 pinch cumin
- 2 egg yolks
- vegetable oil, for deep frying
- 2 garlic cloves, chopped
- ½ onion, chopped
- ½ capsicum, chopped
- ½ salt
- 1 tbsp vegetable oil
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
To make the softrito, finely chop the garlic, onion and capsicum and fry off in a little vegetable oil.
Place the creamed sweet corn in a bowl and add the polenta, plain flour, baking powder, cumin and 2 beaten egg yolks. Then stir in the sofrito.
Heat the oil in a saucepan and drop a spoonful of the mixture into the hot oil to test.
The fritter will puff up and brown if the oil is hot enough. Continue until all the mixture has been used. Several can be cooked at one time but don’t overcrowd the saucepan.
Drain the fritters on paper towelling and serve warm.