VEGETARIAN | DAIRY-FREE
I LOVE sweetcorn fritters. SO MUCH. Yet I’d never made them for myself and it was time that this changed. So I researched several recipes and spoke with a few chefs about how they made theirs. This is what worked best for me.
I’m a big fan of sneaking veg into whatever I make and courgette works so well with it. However, I’m sure you could also use spinach or grated carrot. I also use frozen sweetcorn as it’s quicker and easier, but I’m sure canned would be just tasty, as would fresh corn straight off the kernel.
My one gripe about sweetcorn fritters is that about 50% of the sweetcorn must just passes straight through the body(!), so I whizz the frozen corn in a food processor briefly before making it into a batter. Although whizz it too much and it can be too dense so make sure there’s a lot of corn kernels also in the mix.
I absolutely love these with a side of smashed avocado but a dollop of sour cream also goes well if you fancy some additional indulgence. And the crumbled feta within the fritter gives it extra taste and squishiness, although as the feta is quite salty, you may want to leave out the Himalayan sea salt.
- 3 cups frozen sweetcorn
- 2 Spring onions
- 2 Eggs
- Handful of coriander (stalks and leaves)
- Pinch Himalayan sea salt
- ½ tsp paprika
- Plenty of black pepper
- 1 cup plain flour
- 1 tsp baking powder
- 3 tbsp olive oil
- ½ courgette, grated
- Handful of crumbled feta (optional)
- Olive oil for frying
- In a food processor, whizz up 1.5 cups of sweetcorn, along with the spring onion, olive oil and coriander so that it’s chunky. Stir in the egg.
- In a separate bowl, sift the flour and baking powder and add in the paprika and salt and pepper. Add in the sweetcorn mix and courgette and mix well. Add the feta if you’re using it.
- Heating up a drizzle of olive oil in a frying pan and drop in 2 tablespoons of mixture to make up each fritter. Fry and flip until they’re golden on both sides.
- Serve immediately with smashed avocado and / or sour cream.