Corn fritters are great for a weekend breakfast or brunch. Serve them with crispy bacon and tomato jam.

Ingredients

Fritters

• 10 ml (¾ C) cake flour
• 5 ml (1 t) baking powder
• 5 ml (1 t) salt
• 2 eggs
• 125 ml (½ C) milk
• 1 x 400 g can Rhodes Quality Whole Kernel Corn, drained
• 250 ml (1 C) grated cheddar cheese
• 2 spring onions, chopped
• Sunflower oil for frying

Tomato Jam

• 30 ml (2 T) olive oil
• 1 small onion, finely diced
• 3 garlic cloves, minced
• 1 small piece fresh gingerroot, peeled and grated
• 1 x 400 g can Rhodes Quality Tomato Italian Style
• 65 ml (¼ C) maple syrup
• 5 ml (1 t) salt
• to serve: crispy bacon

Method

1. For the fritters, sieve together the flour, baking powder and salt.
2. Whisk together the eggs and milk.
3. Whisk the milk mixture into the dry ingredients to make a smooth batter.
4. Stir in the Rhodes Quality Whole Kernel Corn, cheese and spring onions.
5. Heat a thin layer of oil in a non-stick frying pan.
6. Over medium heat add heaped spoonfuls of batter to the pan.
7. Use a spatula to turn the fritters over once they are golden at the bottom and continue to fry on the other side until firm to the touch cooked through.
8. For the tomato jam, heat the olive oil in a saucepan and sauté the onion, garlic, ginger for 2 minutes.
9. Add the Rhodes Quality Tomato Italian Style, maple syrup and salt.
10. Reduce heat to low and simmer for 30 minutes or until the jam thickens.
11. Cool.