Corn Fritters

1 cup self-raising flour
1/2 cup buttermilk or soy milk
2 eggs
420g can corn kernels, drained
310g can creamed corn
1/4 cup finely chopped chives
Olive oil
Chopped chives


Sift flour into a large bowl. Season with salt and pepper. Stir until well combined. Make a well in the centre.
Whisk buttermilk and eggs in a jug. Add to flour mixture with corn kernels, creamed corn and chives. Using a large metal spoon, gently fold ingredients together until combined (don't overmix).
Heat a small amount of olive oil in pan. Add heaped tablespoonfuls of mixture, 3 at a time.
Cook for 2 minutes or until bubbles appear on surface. Turn. Cook for a further 2 minutes or until fritters are firm to the touch.