Check out our recipes for tomato and chilli jam and tomato chutney – they're perfect with these vegetarian fritters.
Ingredients
- 40g polenta or rice flour
- 30g plain flour
- ½ tsp baking powder
- 3 large free-range eggs, beaten
- 100ml crème fraîche
- 2 sweetcorn, corn cut from the cobs
- (or use a small can of drained sweetcorn)
- Bunch of spring onions, finely diced
- Small bunch of fresh chives, snipped
- 2 red chillies, deseeded and diced
- 1-2 tbsp olive oil
Method
- 1. Put the polenta, flour and baking powder in a bowl, make a well in the centre. Gradually add the eggs and mix to a smooth batter. Stir in the crème fraîche, sweetcorn, spring onions, chives, chillies and season.
- 2. Heat the oil in a large frying pan. When hot, drop in spoonfuls of the fritter mixture. Flatten to make little cakes. Cook for 2-3 minutes each side, until crisp and golden. Serve with some chutney.
Nutritional info
Per fritter: 83kcals, 5.3g fat (2.4g saturated), 3g protein, 6.3g carbs, 0.7g sugar, trace salt
Wine Recommendation
A bright Californian Chardonnay or Viognier works well.