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December 2012 Issue
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Corn and feta fritters

Corn and feta fritters. Photo: Mark Banham

Whenever I do a longer backcountry trip, I inevitably run out of something – usually lunch, leaving us to eat porridge for the last couple of meals. Traditionally, I’ve just seen it as ‘part of the experience’. However, over recent trips I’ve discovered you can cheat culinary fate by packing a meal or two that works for breakfast lunch and tea, like these corn and feta fritters.


Serves: Two
Weight: 300g
Volume: 500ml
Kilojoules: 3800
Cost: $6.50
Time: 20 minutes
Fuel: 125ml of white spirit or 50g of gas.*
*Based on an MSR Whisperlite or Primus Classic operating at sea level.


Dried corn: 100g
Fetta: 100g
Egg replacement: 3tsp (heaped)
Self-rising flour: 1 ½ cups
Baking soda: 1tsp
Salt: 1tsp
Pepper: 1tsp
Water: ¾ cup
Mint: 1tsp
Olive oil: 50ml

Tip: you can save hassle in the field by pre-mixing the dry ingredients at home.


Put the corn in water to rehydrate as soon as you arrive at camp. Mix the flour, baking soda, egg replacement and water to a smooth batter, then stir in the corn, feta and mint. Allow the batter to rest for ten minutes.

Bring the oil up to temperature in a frying pan over a medium heat then add in the fritter mix in approximately 10cm diameter dollops. Cook till golden brown on both sides and serve.

Once cooked, don’t turn your back on them, lest the keas – or your hut mates – get to them before you do!