This next recipe is inspired by Woolies Cafe Sweetcorn Waffles. I don’t have a waffle maker so opted for giant Sweetcorn Fritters instead. You could use this same mixture in your waffle maker if you want them crispy! I like to think of these as savoury pancakes. I served them with poached eggs and sriracha sauce.

Ingredients:

• 1 tin of cream style sweetcorn
• coriander, chopped
• 1 spring onion, chopped
• 1 green chilli, chopped
• 1/2 red onion, chopped
• 1 egg
• 1 cup of cake flour
• 1 tsp baking powder
• 1/3 – 1/2 cup milk
• 1/2 tsp salt
• 1/2 tsp ground black pepper
• oil for frying

Method:

1. In a big mixing bowl, empty the contents of the tin of sweetcorn. Add the coriander, spring onion, green chilli, red onion, egg and salt and pepper. Mix together well.
2. Next add the flour, baking powder and milk. The milk should be enough to make it come together and be a drop consistency.
3. Heat a little bit of oil in a pan on medium heat. Use a 1/4 cup measure to make sure all your fritters are the same size. Place the mixture in the middle of the pan and spread out into a circle.
4. Once you can see the edges start turning brown and bubbles forming in the middle of the fritter, turn over and cook on the other side.
5. Serve with poached eggs and a generous drizzle of sriracha.

Tips:

You can leave out the green chilli if you don’t want it too spicy. You can also use a regular brown onion instead of red onion. If you don’t have spring onion thats fine too, as long as you have one type of onion in your mixture. You could use chives as well. If you are using sweetcorn kernels instead of cream style corn you might need to add more milk.