SWEETCORN AND POLENTA FRITTERS
Recipe tested and photo: Elsabie Templeton
This is easily the best tasting recipe I’ve tried. The yellow polenta gives it a beautiful colour and a crunchy texture that is hard to beat.
- 1 tin creamed sweetcorn
- 125 ml polenta or fine mieliemeel
- 125 ml cake flour
- 5 ml baking powder
- 1 large egg
- salt to taste (I used Aromat)
- Add the dry ingredients in a bowl and mix.
- Beat the egg and sweetcorn together, add to the dry ingredients and mix through.
- If the mixture is too stiff add a spoon of milk.
- If its too runny add a spoon of flour.
- It should be a fairly thick mixture not a runny batter, more like muffin dough.
- Mix well and drip spoonful’s in a medium hot pan with a little oil.
- Note: You can add grated mature cheddar, chives, feta or spring onions. I added a few stray peas from the freezer, about a ¼ cup.
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