Seeing as most of our time camping is spent killing time between meals, it behoves me to put a bit of thought into them so they’re not a disappointment. And that means that all the lunches I made for our camping trip were hot ones. Granted, with everything mixed ahead of time, they were a snap to prepare, but I think the little bit of ceremony required in lighting the grill and getting everything ready made them a bit extra special.
These quick fritters come from The Camping Cookbook – like most things we made for this trip – and are spectacular.
Mix together 3/4 cup all-purpose flour and 1/2 teaspoon baking powder in a bowl.
Beat in 1 large egg and 3/4 cup milk.
Stir in 75g corn (fresh, frozen, canned, it’s your choice, but make sure it’s well-drained), 1/4 cup shredded cheese, and 1 teaspoon fresh chives).
Heat 2 teaspoons oil in a frying pan and drop tablespoons of the batter onto the hot surface. Fry 1-2 minutes each side until crispy and golden brown. This recipe will make about 8-12 small fritters, and we served them with some carrots on the side. Tasty and quick!
yum, my husband will like that. I’ll try to make them this weekend.
LikeLike
Go for it!
LikeLike
Looks delicious!
LikeLike
Absolutely!
LikeLike
Hey! I am a new reader! I have nominated you for an award! For more information, check out my latest post! Enjoy! xx
http://elliespace.wordpress.com/2014/09/06/the-leibster-award/
LikeLike
Thanks ellie!
LikeLike
Reblogged this on Welcome, New Yorkers! and commented:
Cheesy Corn Fritters
LikeLike