Kiwi fritters
These moreish corn fritters, a beloved staple of New Zealand cafes and home kitchens, offer a perfect marriage of corn kernels and spicy kick. Fresh are mixed with zingy spring onions (known as scallions in some parts of the world) and spicy jalapeños for a modern twist on this Kiwi classic. The self-raising flour, a pantry standard in New Zealand baking, ensures these fritters puff up beautifully when cooked. The addition of cheese creates a gorgeous melty texture, while the eggs bind everything together into tender, golden patties. A splash of milk keeps the batter light, and the combination of olive oil and butter for frying gives these fritters that characteristic crispy exterior that New Zealanders have come to love in their café-style corn fritters. Serve them up for breakfast with bacon and avocado, or enjoy as a light lunch with a fresh garden salad.
- Serving size: 100 grams
- Calories: 238.4 kcal
- Fat: 12.8 grams
- Saturated fat: 5 grams
- Trans fat: 7.8 grams
- Carbohydrates: 24.5 grams
- Sugar: 3 grams
- Fiber: 2.1 grams
- Protein: 7.8 grams
- Corn Kernels – 2 cups (see note *)
- Spring onions – ¼ cup
- Jalapeños or similar - 2 to 3 (preferably red) (see note **)
- Self raising flour – 1 cup
- Chilli powder – 1 teaspoon
- Fine table salt – ½ teaspoon
- Black pepper - ½ teaspoon
- Milk – ¼ cup
- Cheese – ¾ cup
- Eggs – 3
- Olive oil – 3 tablespoons
- Butter – 2 tablespoons
- If using frozen kernels – thaw. Once defrosted, pat dry
- If using canned kernels, drain and pat dry
- Finely chop onions
- Slice Jalapeno into small dice (approx 5mm)
- Mix all ingredients listed together under “dry ingredients” and sieve into a bowl
- In a separate bowl or jug, mix together milk and eggs. Add onions, Jalapeño and cheese. Combine well
- Add the wet mixture ( as above) together with seasoned flour and add corn kernels
- Stir well until all the ingredients are well combined and you have a thick batter
- Add one tablespoon of olive oil to a pan and bring to frying heat. Add half the butter
- Once the butter has melted, using a spoon or scoop, add approximately three to four fritters to the pan. Each fritter should be approximately a ¼ of a cup
- Do not fry in batches of more than three to four as the pan needs to stay hot whilst the fritters are frying. Adding more will result in the fritters not being cooked through
- Fry for 2 to 3 minutes per side until nicely browned and crisp on outside and well cooked on inside ‘. Remove from pan and place on absorbent paper kitchen towels in a serving dish. Keep warm in a low oven
- Add remaining oil and butter as needed to fry remaining batches
- Serve immediately
** If fresh Jalapenos are not available use bottled
Serving suggestion: Great with guacamole and sour cream or simply with fried eggs
