- 150g (1 cup) self-raising flour
- 400g can creamed corn
- 125ml (1/2 cup) milk
- 2 eggs, lightly whisked
- Ground white pepper
- 80ml (1/3 cup) olive oil
- 125g bought capsicum dip
- Step 1 - Sift the flour into a large bowl. Stir in the corn, milk and egg until just combined. Season with salt and white pepper.
- Step 2 - Heat oil in a large non-stick frying pan over medium heat. Spoon four 1-tablespoonful quantities of corn mixture into pan. Flatten slightly. Cook for 1-2 minutes each side or until golden and cooked through. Transfer to a plate lined with paper towel. Repeat, in 4 more batches, with the remaining batter, reheating the pan between batches.
- Step 3 - Place fritters on a serving platter. Transfer capsicum dip to a sealable bag. Cut 1 corner from bag. Pipe smiley faces on the fritters.