Sweetcorn fritters are the perfect alternative to bread. Light, fluffy and packed full of juicy corn, they’re a great way to start the day. The addition of onion and dried chilli gives these fabulous fritters a bit of a bite, for those with a more delicate palette, serve with natural yogurt.
The frying can be a bit of a faff so if you’re going to make these for a big group, get organised and get two pans on!
This recipe makes about 10 fritters.
100g plain flour
1 tsp baking powder
1 tsp dried chilli flakes
6 spring onions
75ml whole milk
2 tsp paprika
1 lemon, juice and zest
250g Frozen sweetcorn
30g Feta or Goats cheese
A large handful coriander
Cherry tomatoes on the vine
1. In a bowl, whisk together the egg and milk. In a separate mixing bowl, sift the flour and baking powder together and whisk in the egg mix.
2. Defrost the sweetcorn in boiling water and add to the batter with the paprika, chilli flakes, coriander, lemon, sliced onion and goats cheese. Season well, use truffle salt if you're feeling really fancy.
3. Heat 2 tbsp of olive oil in a large sauce pan and add in the fritter mix a tablespoon at a time. Fry for 2 - 3 minutes and flip. Make sure the fritter can hold its form before you flip.
4. When the fritters are done, lift them out of the pan and onto some kitchen roll – this will soak up some of the excess oil.
5. Roast the cherry tomatoes at 180 degrees for 12 minutes, you want them to be delicious and juicy but not mushy.
6. Melt the butter in a saucepan and wilt the spinach.
7. Stack up your efforts and get stuck in with a large dollop of aioli. Delicious.