Look, it’s a muffin, it’s a quiche. No it’s a corn fritter! Lighter version and less doughy.
Normally, you shallow fry corn fritters on a pan which gives a much crispier and greasier result. Yumz!! I personally find it is manageable to shallow fry for two people portions but when you want to cater for a larger group in the morning, it’s best to whip out a muffin pan and bake these little yummers in one go. In addition to not having to stand by the stove pan frying a couple fritters at a time, the smell of baked corn fritters was more tantalising than the smell of hot oil from the pan.
Some corn fritters I have had in the past can be quite doughy i.e. the batter is too thick for my taste. As I prefer a lighter and fluffier version, the flour of choice is a combination of rice flour and cornflour.
As these are oven baked, you lose the golden brown crispy exterior of pan fried corn fritters. In order to fake the golden brown crispy exterior of oven baked corn fritters, I decided to top them up with Perfect Italiano Pizza Plus (a mixture of Mozzarella, Cheddar and Parmesan cheeses) which I know will melt and blistered beautifully.
Oven Baked Corn Fritters:-
What you’ll need to make 12 corn fritters:-
- Olive oil
- 1 cup frozen sweet corn kernels
- 2 eggs
- 1/2 cup low fat milk
- 1/2 tsp salt
- Pepper to taste
- 1 tbsps chives, chopped or snipped with scissors
- 1/2 tsp baking powder
- 3 tbsps rice flour
- 3 tbsps corn flour
- A small handful of shredded cheese (I used Perfect Italiano Pizza Plus – a mixture of Mozzarella, Cheddar and Parmesan cheeses)
Equipment: 12-hole muffin pan
Note – this recipe yields a more liquid batter consistency and therefore, a muffin pan is a must.
Preheat oven to 200C/392F. Lightly grease a 12-hole muffin pan by dabbing the holes with olive oil soaked paper towel.
To thaw the frozen sweet corn kernels, place them in a 2-cups sized heat proof jug (like a Pyrex measuring jug) and pour hot boiling water over them and let it sit for a minute. Drain the water with a small stainless steel sieve/colander. Place the drained corn kernels back to the same jug.
Add eggs, milk, chives, salt and pepper stir until well combined with a fork. Then add baking powder, rice flour and corn flour and stir again until just combined.
Distribute the mixture equally in the muffin pan. Top with shredded cheese and bake in the preheated oven for 20 minutes or until the mixture is set and the surface is blistered. Serve immediately with sour cream or tomato sauce.