Convent Corn Fritters


A simple tasty rustic treat for an easy but tasty brunch, lunch or even dinner.

  • 2 cans (420g) corn kernels, drained  (or less if you substitute something like cooked chicken for some corn)
  • 6 spring onions/shallots, finely chopped
  • 2 generous tablespoons of Polenta (I use a coarse grain)
  • 3 eggs, lightly beaten
  • salt and pepper
  • Olive oil
  • Combine all ingredients other than olive oil
  • Heat oil in a non-stick pan
  • Add corn fritters in large spoonfuls. Try and keep in neat mounds by edging egg run-off back to the fritter
  • Cook on first side approximately 5 minutes and 3 minutes on second side.
  • Remove and drain on paper towels
  • Serve with tossed salad. An addition of a tomato relish or slow roasted cherry tomatoes is a nice touch. Can also be served with crispy bacon

I have made this just with corn as well as combining with cooked chicken. Both have been delicious.

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