19 Nov Tiny’s Favourite Dinner
Corn fritters are always a winner to our house. The girls love eating them and helping with the cooking too. We call them corn pancakes which makes them all the more delicious. The word ‘pancake’ seems to light up the girls’ little faces so anything that somewhat resembles a pancake is a pancake.
These are super easy to prepare, perfect with dinner, (or for dinner with some veggie sticks on the side) a yummy nutritious snack and a great lunchbox treat too.
1 large can of creamed corn
2 cobs of corn, steamed and shucked
1 large zucchini, grated
1/2 cup of plain flour (plus extra)
2 eggs, lightly beaten
salt and pepper to taste
rice bran or other oil to fry
Mix together the eggs, corns, zucchini, salt and pepper with a fork to help break up the corn kernels. Add the flour and mix. If mature is still too wet add a little more flour to bind.
Heat a small amount of oil in a frying pan over a medium low heat and fry large spoonfuls of the mixture for about a minute on each side (or until golden brown.)