Cheesy Corn Fritters

Cheesy Corn Fritters

Cooking time


1. Combine eggs, creamed corn, tasty cheese and shallots in a large bowl. Sift in flour and baking powder and stir until just combined. Stir in spinach leaves then season.

2. Heat 2 tablespoons of the Cobram Estate Light Extra Virgin Olive Oil in a large non-stick frying pan over medium heat. When oil is hot, add ¼ cup of batter to pan and smooth with a teaspoon to slightly flatten. Repeat to make 3 fritters. Cook for 3 minutes each side or until golden and cooked through. Remove from pan.

3. Repeat step 2, three more times with remaining oil and batter to make 12 fritters.

4. Toss avocado, lemon juice and basil together in a medium bowl.

5. Serve fritters with avocado mixture.

Ingredients Chevron Icon

  • 2 eggs
  • 410g can creamed corn
  • 1 ¼ cups coarsely grated tasty cheese
  • 2 green shallots, finely sliced
  • 1 cup plain flour
  • 1 tsp baking powder
  • 1 cup baby spinach leaves, finely chopped
  • Sea-salt flakes and freshly ground black pepper, to season
  • 8 Tbsp Cobram Estate Light Extra Virgin Olive Oil
  • 1 avocado, peeled, stoned, diced
  • Juice of ½ lemon
  • ¼ cup basil leaves
  • Fried eggs, to serve (optional)
  • Crispy bacon, to serve (optional)