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.
Recipe by Planning With Kids at https://planningwithkids.com/2012/07/29/cabbage-and-corn-fritters/