Corn fritters

Nick Reed

Corn fritters are one of my all-time favourite brunch dishes, although I have very fond memories of my mum's perfect corn fritters being a quick dinner when I was a child.

These ones I've added a few things, and they're always good with a dollop of something on the side and crispy bacon if you're feeling game.

Ingredients

1 can	Creamed corn, 330g (Main)
½	Small red onions, finely chopped
1 small bunch	Fresh parsley, finely chopped
1 small bunch	Fresh mint, finely chopped
2 Tbsp	Feta, crumbled
4 Tbsp	Flour, heaped
1 tsp	Baking powder, a scant one
2	Eggs (Main)

Directions

1. Place all ingredients in a bowl and whisk together with a fork. Season with sea salt and cracked black pepper
2. Heat a knob of butter in a frying pan on medium-high heat, and once the butter is bubbly, reduce heat slightly and place dollops of mixture into the pan, being careful not to overcrowd it.
3. Fry the fritters in batches until golden and crisp on each side, and serve with relish, sour cream, and a few additional chopped herbs. You could also serve with bacon and a small side of salad greens, such as baby spinach.

Also try Delaney's

roast tomatoes on toast

for brunch.