Sweetcorn fritters

Sweetcorn fritters

By
From
The Natural Cook
Serves
4
Photographer
Laura Edwards

These are remarkably good, a great snack or appetiser. I like mine with chilli sauce… but it does mask the sweetness of the corn.

Ingredients

Quantity Ingredient
1 quantity Boiled sweetcorn with butter, without butter
150g spelt or wholemeal flour
1 egg, lightly beaten
1/2 teaspoon baking powder
4 spring onions, finely chopped
6 sprigs coriander, stalks finely chopped, leaves roughly chopped
flavourless vegetable oil, to shallow-fry
chilli sauce, to serve
or sour cream, to serve

Method

  1. Cut the kernels from the sweetcorn cobs. Mix the flour, egg and baking powder, gradually adding 100 ml water to make a thick batter, then season well with salt and pepper. Add the spring onions, coriander and sweetcorn to the batter and mix.
  2. Heat a heavy-based frying pan or skillet over a medium heat with a glug of the oil. Fry spoonfuls of the fritters, flattening them a little with the back of the spoon. When they are golden brown, flip them over and fry on the other side. Keep warm while you cook the rest. Serve with chilli sauce or sour cream.

Storage

  • The fritters will keep for three days in a sealed container in the fridge. Reheat in an oven preheated to 180°C for 12 minutes, or until hot right through.
Tags:
The Natural Cook
Poco
Tom Hunt
sustainability
food cycle
vegetables
seasonal
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