Corn and Feta Fritters

Recently one of my Instagram food idols posted a pic of their breakfast:

gourmetgirlfriend{Gourmet Girlfriend’s Zucchini & Corn fritter with Bacon, Dill & Fetta}

I thought it looked divine. Then I thought… I’ve got corn, I’ve got feta … let’s do this! I googled a few recipes and decided to make up my own based on five minutes of research. How could this go wrong? You know what? It couldn’t possibly.

Within about ten minutes I had gorgeously crisp, golden, melty-feta stuffed corn fritters that make the perfect weekend breakfast. I whipped out this recipe again for a shared breakfast and they didn’t disappoint (though the sticky date pancakes with caramel sauce were hard to beat). I’ll absolutely be keeping these fritters in my breakfast repertoire.

Here’s my recipe (not a patch on the amazing Gourmet Girlfriend, of course!):

{My humble but oh-so-delicious corn and feta fritters}

Corn and Feta Fritters

  • 3/4 cup plain flour
  • 1 teaspoon baking powder
  • 150g feta, crumbled (I used Danish feta)
  • 1 x 440g can corn kernels, drained
  • 1 egg, lightly beaten
  • salt and pepper to taste
  • oil (I used rice bran)

1. Chuck it all in a bowl and stir to combine.

2. Form smallish patties, slightly smaller than the size of your palm.

3. Pan fry the patties in a little oil until golden on both sides.

These are best eaten warm, when the feta is just slightly oozy. Most recipes call for creamed corn, but I love the pop of whole corn kernels. Eat them on their own, or serve them all fancy like with some bacon and dill.

Who has been inspiring you in the kitchen lately?

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