Corn Fritters

1 cup White Wings Self-Raising Flour
1/2 cup buttermilk
2 eggs
420g can corn kernels, drained
310g can creamed corn
1/4 cup finely chopped chives
olive oil cooking spray
chutney and chopped chives, to serve

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).

Preheat oven to 150°C. Heat a non-stick frying pan over medium heat. When hot, remove from heat. Spray with oil. Return frying pan to heat. Add heaped tablespoonfuls of mixture, 3 at a time. Use a knife to spread to 8cm (diameter) rounds.

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. Keep warm in oven while cooking remaining fritters. Place onto plates. Top with chives. Serve with chutney.

Im making these for dinner tonight

Got the recipe off the website Taste.com