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A Perfect Pantry

Corn and Thyme Fritters

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      5 min
      12 min
      17 min


    • 3 cobs corn, kernels only
    • 1 green chilli, halved, seeds removed, finely sliced
    • 2 eschallots, finely diced
    • 2 cloves garlic, finely sliced
    • 2 sprigs thyme, shredded + extra, to serve
    • 1 tsp salt
    • 2 x 59g free range eggs
    • ½ cup self raising flour
    • 8 vine cherry tomatoes, roasted, to serve
    • 1 avocado, diced, to serve


    1. In a bowl, place the corn, chilli, eschallots, garlic, 2 thyme sprigs, salt, eggs and flour and fold until completely combined.
    2. Place the butter and oil into the frypan and preheat to heat setting ‘8’ for 2 minutes.
    3. Spray the frypan lightly with canola oil spray and scoop a heaped tablespoon of mixture into the frypan to form a fritter. Repeat this until each fritter has approximately 1cm distance from the next. Allow to cook for 3 minutes or until golden brown and then flip over to cook for a further 3 minutes.
    4. Allow to drain on paper towel and repeat until all fritters have been cooked. Serve with roasted cherry tomatoes, avocado and a sprig on thyme.

    This recipe was developed using a Kambrook Appliance.


    • Essentials 12Essentials 12" Square Frypan
    • Essentials 12Essentials 12" Square Frypan
    • Banquet Electric FrypanBanquet Electric Frypan
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    Guest 27 October 2021

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