Corn & Herb Fritters

Motivation by Karim Hajee
July 10, 2018
July 10, 2018
Show all

Corn & Herb Fritters

Corn & Herb Fritters

Make a batch of these corn fritters to serve with a roast, grill or braai, or as part of No-Meat Monday; with a salsa, and some crispy bread, they will make you an ever-popular super mom! Serves 4

750 ml frozen corn kernels, thawed 2 large eggs, beaten
70 g self-raising flour (125 ml)
15 ml fresh chopped parsley

15 ml fresh chopped dill
15 ml fresh chopped coriander
1 small red chilli, seeds removed and chopped very finely (optional)
Sea salt and freshly-ground black pepper to taste Extra virgin olive oil or sunflower oil (for frying)

  1. Combine all the ingredients in a large bowl; stir well to combine.
  2. Season with salt and black pepper.
  3. In a large frying pan, add 45 ml oil to the pan.
  4. Cook over medium heat.
  5. When oil is hot, drop teaspoonfuls into the pan.
    Do not flatten; leave as they have landed in the pan.
  6. Wait about three minutes to turn over.
  7. Cook for a further three to four minutes.
  8. Remove, and drain on a paper towel or in a colander lined with paper towel.


  • Add 5 ml baking powder, 2 ml ground cumin, 5 ml ground coriander and 4 chopped spring onions to the batter; omit the herbs.
  • Add 5 ml baking powder, 125 ml milk; use 100 g
    (180 ml) cake flour, and add 125 ml grated Cheddar cheese and 60 ml Parmesan cheese; omit herbs, but the parsley makes a good addition.
  • Sprinkle with icing sugar for a sweet and savoury taste sensation.
  • Serve with maple syrup on the side.
Margaret Hirsch
Margaret Hirsch
Hirsch COO runs South Africa’s top independence appliance company that specialises in all appliances, electronics, furniture and bedding. They give the best deals and the best prices and everything is guaranteed.