restaurant_menuInstructions

1. 1

   Drain the corn thoroughly and pat it dry if it looks wet.

2. 2

   Add the flour, baking powder, garlic powder and black pepper to a bowl.

3. 3

   Add the beaten eggs and milk. Stir until a thick batter forms.

4. 4

   Fold in the corn, finely diced ham, cheddar and optional spring onion.

5. 5

   Let the mixture rest for 5 minutes. It should sit in a mound on a spoon rather than flow like pancake batter.

6. 6

   Heat a thin layer of oil in a non-stick frying pan over medium heat.

7. 7

   Add approximately 2 tablespoons of mixture for each fritter.

8. 8

   Flatten each portion gently into a small round about 1cm or ⅓ inch thick.

9. 9

   Cook for 2–3 minutes without moving, until the underside is deeply golden and firm.

10. 10

    Flip carefully and cook for another 2–3 minutes, until golden, fully set and steaming hot in the centre.

11. 11

    Transfer to a clean plate and rest for 1–2 minutes before serving.