Always have a grown up helping you in the kitchen, & don't forget to clean work surfaces before you start, with bleachy water, & clean, just washed hands!
My dad loves these as they contain veg, are colourful & go well with ketchup! are quick to lightly fry off & can be kept warm for a good while if you need to make up lots at home or at camp.
My Grandma used to make these most nights when she lived out in Africa & they are a family favourite.
You could put all the dry ingredients into a zip seal bag to make it faster if you are camping, planning ingredients that can be bagged at home makes it easier to store & pour..
Corn fritters are cheap to make & pretty tasty, if you want extra flavour add some chopped chives, otherwise just have them plain with a dollop of sauce or mixed in with whatever else you are eating, dad used to cook these up with soup when he didn't have any bread, or simply with stir fry vegetables.
The mixture can be made up 2-4 hours before you need it & will keep in the fridge, IF camp facilities allow.
( style below is based on a Hugh Fearnley Whittingstall recipe).
- Serves 4 / Preparation 15 mins / Cooking 10 mins
- 1 big can of corn (drained)
- 120g (4oz) plain flour
- ½tsp sea salt
- ½tsp bicarbonate of soda (baking powder)
- 1tbsp chopped chives (optional)
- 60ml (2fl oz) milk
- 1 large egg, beaten
- Vegetable oil, for cooking
Put the DRAINED can of corn in a mixing bowl and sift in the flour, salt and baking powder. Add the chives and season with freshly ground black pepper.
Combine the milk and egg and stir into the corn mixture with a large metal spoon until well combined - the mixture should fall off the spoon with a light tap. Add a little extra milk if necessary.
Heat 1 tablespoon oil in a large, non-stick frying pan over a medium heat. Slide large spoonfuls of the mixture into the frying pan and cook each side for about 3 minutes or until golden brown. Be careful not to cook the fritters on too high a heat as they will brown too quickly on the outside without cooking the centre.
Repeat with the remaining mixture, keeping the cooked corn fritters in a warm oven. (or under foil in a warm container if at camp) .
When you've made these you will want to make them again, & again, either on their own as a quick snack or as part of a meal, they are cheap, satisfying, & can be made in a very short time once you know what you are doing.