Corn fritters are marvellous for breakfast with grilled bacon and tomatoes, or smaller fritters can be served as a pre-dinner nibble with smoked salmon and horseradish cream on top.
75g (1/2 cup) self-raising flour
150g (1 cup) polenta
1/2 tsp salt
1/2 tsp baking powder
1 medium egg
250ml (1 cup) buttermilk
Olive oil for cooking
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.
Combine flour, polenta, salt and baking powder. Add egg and buttermilk and mix until batter is smooth. If the batter is very thick add a little more milk. Stir through corn kernels.
Heat a heavy-based frying over medium heat. Add 1–2 tbsp olive oil and spoonfuls of batter and cook on one side until it is golden brown and bubbles form on top.
Turn fritters over and cook until golden brown on other side. Repeat until mixture is used up, keeping cooked fritters warm in the oven.