Breakfast with Betty – Corn fritters

Here’s a quick and easy Mother’s Day recipe you can whip up in a flash, just as long as you have Black Betty Bam on hand.

Serves 2
2 ears corn, husks off, kernels removed – about 1.5  cups. See image below for the safest way!
2 spring onions, roughly chopped
2 eggs
¼ cup parsley
1 cup plain or GF flour
1 teaspoon bicarb soda (aluminium free)
1 teaspoon Olsson’s Smoked Salt – or your favourite flavour
Pinch chilli powder, more if you like

For frying

1 tablespoon macadamia oil I use this brand

Serving suggestions
¼ cup spinach, sautéed or fresh
1 teaspoon Black Betty Bam
Micro herbs and flowers
Lime or finger lime
Pomegranate kernels

  • In a food processor place ¾ of the corn kernels.
  • Add remaining ingredients and process for 1 minute, do not overwork.
  • Transfer to a mixing bowl and fold in remaining corn kernels.
  • Heat oil in a small skillet until very hot but not smoking.
  • Pour in the batter and fry on a medium heat for a few minutes.
  • Flip and brown other side until cooked through – about 4 minutes in total.
  • Turn out onto a paper towel. Repeat until batter is finished.
  • Plate up each fritter with a smear of Black Betty Bam, top with spinach.
  • Garnish with herbs, flowers, lime and/or pomegranate.
  • Serve warm.

Join Sam’s next Melbourne Masterclass on July 8th 2018.

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