Corn fritters were an easy staple in our household growing up. Mix them up and fry them. Simple, frugal and pretty versatile with what you ate them with. As a kid, I liked to eat them with a good dousing of tomato sauce on top.
Corn fritters was also the first thing I taught Monkey Boy to make. It was a couple of years ago now, and Little Monkey was really sick. I was holding him, but needed to get something on the table for dinner. I asked Monkey Boy to help and between us we did it. With one free hand from me and two of his more than willing hands, we mixed and dolloped. Because of that first proper kitchen lesson several years ago, it’s still his favourite thing to help me make.
This recipe is a simple variation of the humble fritter. A lot lighter with the ricotta, and baked rather than fried. Although you could just as easily fry them if you wanted.
Simple, cheap and healthy.
Team it up with a rocking salad and some homemade chutney. Or eat cold for lunch, (dousing in tomato sauce as an optional extra.)
Ricotta Corn Cakes
1 can corn (420g)
2 beaten eggs
a couple of shallots finely sliced
1 tsp cumin
1 tsp coriander
75g s/r flour (1/2 cup)
salt to taste
Mix all together and pop in greased mini loaf pans. (Or muffin tray, patty pans, or simply fry them in a frying pan.)
Bake at 200C for approximately 30 minutes.
For everyone that took the time to comment on my post before, a huge, huge thank you. You all make this whole blogging thing such a wonderful space to be in. I felt really touched by all of your words… and I think you’re all just a bit awesome!