Mexican Corn Fritters
Updated: 22 June 2012 | Author: Bulla Dairy FoodsAriba Ariba!
Method
- In a large bowl combine the corn, Bulla Sour Cream, coriander, capsicum, flour and egg, whisk well.
- Heat oil in a large non-stick pan over a medium heat. Spoon approx ¼ cup of mixture into rounds in the pan and cook 2 -3 minutes on each side. Remove and drain.
-
Serve 2 or 3 fritters on each plate and garnish with guacamole dip salsa, sour cream and coriander leaves.
Ingredients
- 100ml Bulla Sour Cream
- 210g can corn niblets
- ½ cup coriander leaves, roughly chopped
- 1 red capsicum, diced
- ½ cup self-raising flour
- 1 egg
- Oil for frying
- Guacamole for serving
- Salsa for serving
- Extra Bulla Sour Cream to serve
-
Coriander leaves for garnish
Prep Time: 10 minutes
Cooking Time: 20 minutes
Serves: 6-8
Add crushed chilli to add a little spice to the fritters.
