Mexican corn fritters

A Mexican twist on a classic kiwi dish.

Prep Time

10 minutes

Cook Time

20 minutes


  • 1 tin Corn Kernels drained
  • 1 tin creamed corn
  • 2 whole Eggs
  • 1 Courgette grated
  • 2 TBL Powdered parmesan
  • 1 TBL Mexellent Milkshakes Paste
  • 3/4 cup Self Raising Flour
  • 1 tsp Whatevz mum seasoning ground


  1. Mix the tin of creamed corn with the corn kernels (drained). Add the parmesan, Mexican paste, whatevz seasoning and eggs.
  2. Squeeze the liquid out of the grated courgette with a paper bowl. Stir the courgette and flour through the corn mixture.
  3. Heat a frypan on medium high heat, with 3 TBL of cooking oil. Fry off the fritters in batches of 4, about a heaped TBL of mixture per fritter.
  4. Lay on an oven tray and finish in the oven at 180 degrees for about 8 minutes, until cooked through inside. Serve with avocado salsa or poached eggs for brunch, yum!

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