Cabbage and Corn Fritters

These fritters incredibly easy to make and use cabbage which is in season in Australia at the moment. You can find a complete list of in season fruit and vegetables by month here – Seasonal Fruit And Vegetables In Australia.

They are a lovely light fritter, which meant I packed three in the lunch boxes for the kids, so this recipe only made enough for one lunch.

Cabbage and Corn Fritters

sweetcorn fritters
Ingredients:

  • 1/4 cabbage
  • 2 tablespoons spring onions
  • 1 cup self-raising flour
  • 310 grams can creamed corn
  • 2 eggs
  • 1/2 cup milk
  • canola oil spray

Method:
1. Chop cabbage and spring onions finely.

2. Lightly beat the eggs and set aside.

sweetcorn fritters
3. In a large bowl add cabbage, spring onions, self raising flour, creamed corn, eggs and milk and combine well.

sweetcorn fritters
4. Let stand for 30 minutes. This helps to soften the cabbage.

5. Give a large non stick frypan a light spray with cooking oil.

6. Heat on medium and add a heaped tablespoon of the sweetcorn mix to the pan.

sweetcorn fritters
7. Cook for about 3 – 4 minutes or until firm and browning slightly on the bottom. If the fritter doesn’t lift easily from the pan, it most likely needs a little more cooking.

sweetcorn fritters
8. Turn over and press down lightly on to the fritter, to thin it out a little. This helps with even cooking of the fritter.

sweetcorn fritters
9. Cook for another few minutes, then remove from the pan. I sat them on a cooling rack.

sweetcorn fritters
10. Continue these steps until all the mixture is used. We made 15 fritters.

sweetcorn fritters
11. They are best served hot, but they also still taste good cold.

Cabbage and Corn Fritters
 
Author::
Recipe type: lunch box
Ingredients:
  • ¼ cabbage
  • 2 tablespoons spring onions
  • 1 cup self-raising flour
  • 310 grams can creamed corn
  • 2 eggs
  • ½ cup milk
  • canola oil spray
Method:
  1. Chop cabbage and spring onions finely.
  2. Lightly beat the eggs and set aside.
  3. In a large bowl add cabbage, spring onions, self raising flour, creamed corn, eggs and milk and combine well.
  4. Let stand for 30 minutes. This helps to soften the cabbage.
  5. Give a large non stick frypan a light spray with cooking oil.
  6. Heat on medium and add a heaped tablespoon of the sweetcorn mix to the pan.
  7. Cook for about 3 - 4 minutes or until firm and browning slightly on the bottom. If the fritter doesn’t lift easily from the pan, it most likely needs a little more cooking.
  8. Turn over and press down lightly on to the fritter, to thin it out a little. This helps with even cooking of the fritter.
  9. Cook for another few minutes, then remove from the pan. I sat them on a cooling rack.
  10. Continue these steps until all the mixture is used. We made 15 fritters.
  11. They are best served hot, but they also still taste good cold.

What seasonal veggies are you cooking with at the moment?