3 cups of fresh corn kernels cut off the cob
½ cup chives or spring onions chopped
Pinch of salt and pepper
1 cup SR flour
½ teaspoon baking powder
Rice Brand oil, enough for frying the fritters
1 tablespoon grated parmesan cheese
1 egg beaten
1 cup water
1 jar Crunch tomato relish or preserve of your choice.
Mix flour, egg, salt and pepper, baking powder, parmesan and water into a paste. Add the corn kernels and onions and mix thoroughly. Heat a pan and add the oil. Spoon in tablespoon sizes of mixture and cook til brown, then turn and repeat, remove when cooked. Serve with a dash of the tomato relish.
NB. The corn can pop and splash the hot oil so be careful when cooking!!
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