Here’s a favourite brunch recipe of mine. It’s so versatile you can really enjoy it at anytime of day. Serve it with eggs and bacon or with a crispy salad. You can even make these little fritters for drinks night with a little avocado salsa on top.
Feta & Corn Fritters
100g Plain flour sifted
4 Spring Onions, sliced finely
1 teaspoon baking powder
150g Feta cheese, crumbled
1 Tin of creamed corn
1 Large egg, beaten
2 tablespoons chopped parsley
Olive oil for frying
Salt and pepper
Method
In a medium bowl mix together flour, baking powder, feta, creamed corn and egg, forming a thick batter. Season with salt and pepper. Be careful not to add too much salt as the feta is already salty.
Add 2 tablespoons of olive oil to a medium to large frypan and heat to a medium heat. When the pan is hot, add the mixture by tablespoons to get the desired size – I like a rounded tablespoon per fritter. When bubbles appear on the surface flip the flitters. Make sure you don’t burn the bottom. Cook until golden and drain on kitchen paper.
Serve with crispy bacon and a smoky tomato chutney.
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