Prep 10 mins
Cook 10 mins
I first saw Ainsley Harriott do this on TV, and it's become a favorite in our family.
- 425.24 g can creamed corn
- 2 green onions, finely chopped
- 29.58 ml chopped fresh parsley
- 59.16-73.94 ml cornflour, heaped
- salt & freshly ground black pepper
- vegetable oil (for frying)
- sour cream, to serve
- Mix together the corn, salad onions, parsley, cornflour and plenty of seasoning.
- Heat a little oil in a large frying-pan and cook large spoonfuls of the mixture for 2-3 minutes on each side until crisp and golden.
- Drain on kitchen paper and serve with a dollop of sour cream and a little freshly ground black pepper.
I really enjoyed the flavor of these fritters! I used a leek instead of the green onions, chopped up fine. They came out nice and browned and crispy on the outside. I did serve them with sour cream and it went great! Thanks Mirj!