Alison Holst's Corn Fritters

6:58 am on 17 February 2009


  • 1 large egg
  • quarter of a cup of milk or chicken stock
  • cooked kernels (see Cooked Kernels recipe)
  • 1 cup self raising flour
  • teaspoon of curry powder (optional)


Beat 1 large egg and ¼ cup of milk or chicken stock together with a fork.

Add the Cooked Kernels, then mix in 1 cup of self-raising flour, and about a teaspoon of curry powder if you like.

Add a little extra liquid or flour if necessary to make a mixture which you can drop in spoonfuls into a pan containing 5ml of fairly hot oil, helping each spoonful off the spoon with another spoon.

Turn the fritters when the bottom is golden brown, then cook the other side.

Drain on a paper towel, etc, and serve hot with tomato sauce and a salad if you like. 

From Afternoons with Jesse Mulligan

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