ELIZE’S CHEESY CORN FRITTERS

A delicious light snack, or as a side with a braai!

2 cup sweet corn (2 cooked mealies, cut of the cob)
¼ cup cornmeal
¼ cup self-raising flour
1 teaspoon smoked paprika
1 teaspoon mustard powder
1 egg
½ onion, finely chopped
½ cup grated cheddar cheese
1 handful cilantro, chopped
1 green chili, deseeded and finely chopped
1 tablespoon lime juice
½ teaspoon salt
½ teaspoon white pepper
½ teaspoon freshly ground black pepper
1 tablespoon oil
sour cream or sweet chili sauce to serve

In a mixing bowl, combine all the above ingredients except the oil. Mix until well combined.
Using wet hands form the corn mixture into small patties, about 2 – 3 inches in diameter.
Lightly dust a plate with flour, pack the fritters in a single layer and place in fridge for at least half an hour to set.
Spread the oil in a non stick pan, suitable for an air fryer.
Place the fritters in pan. Spray the top of the fritters with olive oil.
Cook for 8 minutes on 180° C. Turn air fryer to 200° C and cook for another 2 minutes.
Turn the fritters and cook for another 2 minutes or until golden brown and crispy.

Recipe: Elize de Kock
Photo: Amanda Conradie