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Corn Fritter Recipe

Corn fritters are such an easy option for breakfast, lunch or dinner. Pop on some toast, enjoy with a salad or have as a burger. They are versatile, healthy and super easy to make! Original recipe from: Adapted by: Anna Hopkins (founder of The Protein Bread Co)

1/2 cup Protein Bread Mix 2 Eggs 1/3 cup Milk 2x 420g cans Corn Kernels (drained) OR 2 large zucchinis, grated OR 1x 420g can Corn Kernels and 1 large zucchini 2 tbls Chopped Chives 100g Fetta, crumbled 30g Cold Butter 1 small Avocado, cut into wedges 30g Baby Rocket 2 tbls Sweet Chilli Sauce – to serve

Place the Protein Bread Mix into a large mixing bowl and make a well in the centre. In a separate bowl or jug, use a fork to whisk the eggs and milk. Pour gradually into the Protein Bread mix, stirring gently to combine. Fold in the corn or zucchini, the chives and fetta. Melt the butter in a pan over medium heat. Drop 1/4 cupfuls of the mixture into the pan – you’ll probably have to cook the mixture in batches. Cook each fritter for 2-3 minutes, or until golden brown, then flip and cook the other side. Repeat steps 5 & 6 until you’ve used all the mixture. Serve the fritters with avocado, rocket and sweet chilli sauce! -- Note : Do not over mix the fritters or they will be tough and chewy!