Sweetcorn Fritters
Serve Sweetcorn Fritters for children's lunch or tea. Add sausages for a hearty meal.
Servings: 12 fritters
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
- 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)