• Prep Time 10 minutes
  • Cook Time 10 minutes
  • Serving For 6 People
  • Difficulty Easy
Print

This recipe is best with
Anchor 12s Processed Cheddar

Recipe Ingredient

  • 300g all purpose flour
  • 2tsp baking powder
  • 4 eggs, beaten until foamy
  • 250ml Anchor UHT Full Cream Milk
  • 500g corn kernel
  • 200g Anchor Hi-Melt Processed Cheddar Cheese, grated
  • 20g flat leaves parsley, sliced
  • Salt & course black pepper, to taste
  • For Salsa Dip:
  • 300g chopped canned tomato
  • 4tbsp tomato ketchup
  • A few dash of L&P sauce
  • 2tsp brown sugar

Instructions

  1. Add the all-purpose flour, baking powder, beaten eggs & Anchor UHT Full Cream Milk. Stir it all until it’s nicely combines.
  2. Place in the corn kernels’, Anchor Hi-Melt Cheese, flat leaves parsley & all seasoning. Fold slowly until all ingredients nicely combines.
  3. Heat up the oil until reaches 160°C & then scoop the mixture using a spoon. Cook both sides until nicely caramelized on both sides.
  4. To make the salsa sauce, simply pour the chopped tomato, tomato ketchup, L&P sauce, brown sugar. Stir well until combine & set aside for later use. Serve the Cheesy Corn Fritters with the salsa dip. Enjoy!

You may also like

Leave a Reply

Your email address will not be published. Required fields are marked *