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Whip up these quick-and-easy corn fritters from celebrity chef, Fast Ed.
Place 4 eggs in a saucepan of cold water and set over a high heat. Bring to a boil, then cook for 6 minutes.
Turn the heat off and let stand for 2 minutes. Chill under cold running water, then peel and chop. Set aside.
Combine the refried beans, corn, celery and oregano in a large bowl and mix thoroughly. Fold in the chopped eggs gently.
Form into 8 patties, then place in the freezer for 1 hour to firm up.
Dip the patties in flour, then the remaining beaten eggs, then breadcrumbs.
Fry in hot (180C) vegetable oil for 4 minutes, turning several times, until golden and crisp.
Drain on kitchen paper, then serve with light sour cream, lime wedges and salad leaves.
Fact: A serve of Mexican Egg and Corn Fritters is a good source of folate and iron and a source of vitamin A.
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