I love fritters and this
If using frozen or canned corn, then need to make sure the corn is dry
Cold egg
- Allow the first side to cook fully until it is golden brown and crispy (usually 2-3 minutes) before attempting to flip. If the spatula sticks or the fritter breaks, it needs more time.
- Flatten Properly: Once you drop the batter in the pan, gently flatten it into a disc with a spatula. This ensures even cooking and structural integrity.
- Don't Overcrowd the Pan: Cook in batches so the fritters have room, allowing them to turn properly.
- Medium-Low Heat: Avoid high heat, which can burn the outside before the inside holds together. Sally's Baking Addiction
- +5
Serves 2-3 for a light lunch
Double ingredients to serve 4
260g sweetcorn kernels (about 2 cobs)
40g spring onions
1 tablespoon of chives (optional)
Handful of fresh coriander
Chilli flakes (to taste)
4 tablespoons of self raising flour
1/2 teaspoon of baking powder
1 medium sized egg (cold)
Seasoning
Vegetable or sunflower oil
- Top and tail, peel and grate the carrots.
- Sprinkle over a little salt and mix to combine.
- Break up the feta into the carrot.
- Add the cumin, flour, egg and ground black pepper.
- Mix well to combine and then place in the fridge for 30 minutes.
- After 30 minutes, heat about 0.5cm of vegetable or sunflower oil in the bottom of a frying pan.
- When the oil is shimmering, then drop in a spoon of the mixture into the pan and immediately flatten with the back of the spoon. Repeat, being careful not to overcrowd the pan, as this will lower the temperature of the oil.
- When the fritters look to be more stable (they look as if they've sealed on the bottom), use a flat fish slice to carefully flip them. They should be lovely and golden. Cook for a few more minutes, until the other side is lovely and golden.
- Remove from the pan and drain on a plate lined with kitchen roll.
- Serve with a side salad and a good dollop of mango chutney!
