Allyson Gofton - Corn Fritters

Publish Date
Thursday, 15 February 2018, 5:43PM
By Allyson Gofton

When fresh corn is in season and ever so cheap, cut the kernels from fresh corn cobs, cook in a little water for 4-5 minutes, cool and use in this recipe.


  • 170 gram can crab meat, well drained
  • 400 gram can whole kernel corn, well drained
  • ¼ cup finely chopped spring onion
  • 1 tablespoon chopped fresh chillies
  • 1 tablespoon minced fresh ginger
  • 2 tablespoons each finely chopped mint and parsley
  • 4 eggs, separated
  • ½ teaspoon salt
  • ¼ cup self-raising flour, sifted
  • oil for pan frying
  • knob butter for pan frying


  1. Mix together the crab meat, corn, spring onion, chilli, ginger, mint, parsely, egg yolks and salt.
  2. Beat the egg whites until they form soft peaks. Stir genty into the corn mixture with the sifted flour.
  3. Heat sufficient oil with a knob of butter to just coast the base of a non-stick pan and cook spoonfuls of the batter for 2 minutes. Flip and cook the other side for a further 2-3 minutes until golden. Keep warm in a low overn - about 120°C while cooking remaining fritters.Serve the fritters with the Avocado Salsa.

Avocado Salsa

  1. Halve, stone and dice the flesh of two avocados. Mix with 1/4 cup minced red onion, 2 chopped de-seeded mild chillies, 2 tablespoons chopped fresh mint or coriander, grated rind of one lime and 1/2 cup your favourite vinaigrette.

Find more delicious recipes by Allyson here.

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