Sweetcorn fritters

Sweetcorn fritters
  • Serves icon Serves 4
  • Time icon Hands on time 15-20 mins

These sweetcorn fritters are a great vegetarian recipe, try them with chilli jam or tomato chutney. They’re fast and easy to make too – just two steps to fritter heaven.

Nutrition: per serving

Calories
83kcals
Fat
5.3g (2.4g saturated)
Protein
3g
Carbohydrates
6.3g (0.7g sugars)
Salt
Trace
Calories
83kcals
Fat
5.3g (2.4g saturated)
Protein
3g
Carbohydrates
6.3g (0.7g sugars)
Salt
Trace

Per fritter (for 12)

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.

delicious. tips

  1. A bright Californian Chardonnay or Viognier works well.

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