I love vegetable fritters, and these sweetcorn, chilli and coriander ones are particularly delicious!
If you decide to make them with tinned or defrosted (frozen) corn, then make sure that you remove any excess moisture. The ingredients need to be dry to make sure the fritters aren't soggy in the middle.
When you fry the fritters, it's important to have a thin layer of oil in the bottom of the frying pan. They also work so much better if the oil isn't too hot, so I heat it over a medium low heat, which tends to work really well.
We love to serve this with sweet chilli sauce, but if you like more of a kick then siracha would also work really well.
And if you like fritters, why not try my
Carrot, cumin and feta ones too!
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
2 medium sized eggs (cold)
Seasoning
Vegetable or sunflower oil
To serve
Sweet chilli sauce
- To remove the kernels, place the cob on one end and then slide a sharp knife down the side, between the kernel layer and the core. Rotate the cob and repeat until no kernels are left on the core.
- Top and tail the spring onions and dice.
- Slice the chives.
- Place all of the ingredients, except the eggs, in a large bowl and mix well to combine.
- Pour in ½ -1cm of oil in the bottom of a large frying pan.
- Heat the oil over a medium low heat.
- Remove the eggs from the fridge.
- Add the eggs to the mixture and stir well (see image 3).
- Once the oil is hot, carefully add a rounded tablespoon of the mixture into the pan. Immediately flatten with the back of a spoon. Repeat, being careful not to overfill the pan.
- After 2-3 minutes, the first side should be golden on the underside. Carefully flip the fritters, one at a time, starting with the first one that you added to the pan.
- Cook for a further 2-3 minutes.
- Remove from the pan with a slotted fish slice and lay on a plate covered with kitchen roll, to remove excess oil.
- Repeat with the remaining mixture.
