Sweetcorn Fritters

Wholefood, vegetarian after-school teatime meal – or add sausages for a hearty dinner. Even the baby loves them and can feed herself.

Sweetcorn Fritters

When my children were little they loved these fritters for tea after school. We haven’t had them for a few years now, so it’s a delight to be making them again.

Frozen or canned sweetcorn?

Frozen or in a tin doesn’t matter, but you want to use sweetcorn without added salt or sugar if you’re making these for children.  Frozen sweetcorn doesn’t have anything added, the tins might – you have to check the label. Otherwise, use whatever you keep in the house. I usually have sweetcorn in the freezer as well as some cans for mixing with tuna and mayonnaise for an instant baked potato or sandwich filling.

Wholefood and healthy?

Sweetcorn Fritters are full of calcium, contain fibre and the corn and onions provide some vegetables. Add tomatoes or favourite vegetables for more of their 5 a day

• Flour – use wholemeal for fibre and slow energy release
• Milk – use full fat for children (and for the best texture and flavour)
• Cheese – I use the strongest Cheddar I can find
• Egg – Adds more protein and B vitamins

Serve with tomatoes for tea, or have as a side-dish with meat. Sweetcorn fritters are also useful to make at a barbecue with children around.

Helpful Tools

• Splash screen – Reduces fat splashes when you’re frying the fritters

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Print Recipe

Sweetcorn Fritters

Serve Sweetcorn Fritters for children's lunch or tea. Add sausages for a hearty meal.

Prep Time15 mins

Cook Time15 mins

Total Time30 mins

Course: Tea

Cuisine: British

Servings: 12 fritters

Author: [email protected] Cooks

Ingredients

• 250 g sweetcorn, frozen or unsweetened canned
• 20 g onion, finely chopped
• 100 g Cheddar cheese
• 125 g wholemeal flour
• 1 teaspoon baking powder (5ml)
• 1 large egg
• 250 ml milk
• Oil for frying

Equipment

Heavy frying pan – large is quicker, non-stick is good

Instructions

Preparation:

• If using frozen sweetcorn, cook in boiling water for 4 minutes. Drain and leave to cool
• Chop the onion very finely, e.g. in a food processor
• Grate the cheese

For the batter:

• Put the flour, baking powder, egg and milk into a food processor or blender and blitz for about a minute to make a smooth batter
• Add the onion and cheese and pulse for 1-2 seconds
• Leave to stand for 15 minutes to thicken
• Add the sweetcorn and mix with a spoon

To cook the Sweetcorn Fritters:

• Heat a tablespoon (15ml) oil in the frying pan on a MEDIUM heat. You may need less in a non-stick pan or a small pan
• Stir the batter before using
• Use 1 tablespoon of batter per fritter, and flatten as they cook with the back of a spoon or your fish slice/turner
• Cook the fritters for 2-3 minutes until crisp and golden. Turn and cook for another 2-3 minutes on the other side
• Add more oil as necessary
• Serve immediately.

Notes

Everyday Cooks Tips:

Servings:

• Sweetcorn Fritters are a meal in themselves or can be used as a side-dish with e.g. sausages or at a barbecue

Make-ahead:

• Prepare the batter up to an hour ahead and store in the fridge. If it starts to discolour just discard the coloured part – it’s the result of oxidation and not harmful (just doesn’t look nice)