Mini corn, cheese and buttermilk fritters


  • Vegetable oil, for deep-frying
  • 1 1/2 cups self-raising flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon sea salt flakes
  • 2/3 cup grated cheddar
  • 410g can corn kernels, drained, rinsed
  • 1 cup buttermilk
  • 1 egg, lightly beaten
  • 120g packet baby leaf salad mix with sweet carrot 
  • 120g tub antipasto mix, undrained (see notes)
  • Lemon wedges, to serve


Step 1

Pour enough vegetable oil into a large saucepan to reach halfway up side of pan. Heat over medium-high heat.You’re watchingHow to use cooking oil and store correctlyContinue watchingRelated content

Step 2

Meanwhile, combine flour, baking powder, salt, cheese and corn in a large bowl. Make a well in the centre. Add buttermilk and egg. Season with pepper. Mix to combine. Using a 2 tablespoon-capacity spoon (see notes), drop 4 spoonfuls of mixture into the oil. Cook for 4 to 5 minutes or until golden and cooked through. Transfer to a tray lined with paper towel. Repeat with remaining mixture to make 16 fritters in total.

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