Click here if you’re looking for custom cookies for your event, party or wedding?
15
April
Spicy Sweetcorn Fritters
Sweetcorn is one of my favourite vegetables. Its sweet and crunchy, and as bright as the summer sun. It’s so versatile too, that I like to try and use it as much as I can throughout the summer. In this recipe, I used tinned corn, but if you can get it, fresh corn straight off the cob is ten times better.
These lovely little fritters are great served warm or are just as delicious served cold. I served them with the Bacon and Tomato Salsa and Avocado Cream I put up a few days ago. The salsa is a great accompaniment, and together they make a lovely light supper and hearty lunch.
Spicy Sweetcorn Fritters
Print recipe
| Serves | 14-16 |
Ingredients
- 120g Plain Flour
- 1 teaspoon Baking Powder
- 1 teaspoon Onion Salt
- 1 teaspoon Paprika
- 1 Large Free Range Egg
- 120ml Milk
- 340g Tin Sweetcorn Kernels
- 3 Spring Onions (finely sliced)
Directions
| 1. | Sift together the flour, baking powder, salt and paprika |
| 2. | Beat the egg and milk together in a separate bowl |
| 3. | Make a well in the centre of your flour, and gradually pour in the egg milk mixture, mixing well between each addition until you have a smooth batter |
| 4. | Drain the sweetcorn and pat gently with some kitchen roll to remove as much water as possible, then add to the batter along with the spring onion |
| 5. | Heat a griddle iron, or frying pan, over a medium heat. Brush with a little oil, then spoon a dollop (about 2 tablespoons) of the fritter batter and cook for about 2-3 mins each side until golden and crisp |
Note
Great as a side dish, or on their own as a snack with some salsa or sweet chilli sauce, or even a light lunch with some salad.
If you really want them spicy, switch the paprika for chilli powder.
If you have any leftovers, they will freeze for about 3 months if wrapped well.
This site uses Akismet to reduce spam. Learn how your comment data is processed.
Leave me a comment...