Preparing the Batter: In a mixing bowl, combine the flour, baking powder, smoked paprika, salt, and pepper. Make a well in the center and pour in the eggs and milk. Mix until you have a smooth batter.
Adding the Corn: Fold in the fresh corn kernels and sliced spring onions. If you’re using cheese, add it in at this point.
Frying the Fritters: In a skillet or frying pan, heat about 1/2 inch of oil over medium heat. Once the oil is hot, drop spoonfuls of the batter into the pan. Flatten them slightly with the back of the spoon to shape them into discs.
Getting the Perfect Crisp: Fry for about 2-3 minutes on each side or until they are golden brown and crispy. Adjust the heat as necessary to avoid burning.
Draining: Once cooked, remove the fritters from the pan and place them on a plate lined with paper towels to drain any excess oil.
Serving: Serve hot, garnished with fresh herbs and with a side of sour cream or your favorite dipping sauce.
Tips:
mouthwatering Stuffed Potato Cakes
Yumminess! 6 years later, this is still a favorite! I always get asked to make this
HEARTY TORTELLINI SOUP
I thought my aunts’ recipe was gone forever, but guess what? I found it and it tastes even better than I remembered!
TRADITIONAL STUFFED CABBAGE ROLLS
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