sweetcorn fritters

Sweetcorn fritters with cilantro

I love these healthy fritters packed with vegetables and flavor. The list of ingredients is a little longer than most of my recipes but it’s well worth it. These fritters are delicious paired with a simple green salad, a couple of farm eggs and a cold, crisp white wine. Enjoy!

Serves 4

Ingredients

1 x 340 g canned sweetcorn, drained

1 small red onion finely diced

1 red pepper finely diced

1 small zucchini grated

1 small sweet potato, peeled and grated

3 green onions finely sliced

1 small red chili diced

1 handful fresh cilantro roughly chopped

zest and juice of 1 lemon

2 large eggs

1 tablespoon sweet chili sauce

2 teaspoons salt

1 1/2 teaspoons black pepper

200 self raising flour

2 teaspoons olive oil

Creating the Magic!

Mix together the sweetcorn, red onion, red pepper, zucchini, sweet potato, green onion, chili, cilantro and lemon zest and juice. Crack your eggs into the bowl and add the chili sauce, salt and pepper and mix again. Fold in the flour until you have a thick spoonable batter. If the batter is too runny, then add some additional flour.

Preheat a non-stick pan over a medium heat, drizzle in a teaspoon of the olive oil and use a kitchen paper towel to wipe it over the base of the pan. Now, drop large spoonfuls of batter into the hot pan. Plan on about 12 fritters. Gently cook on both sides until golden brown flipping as little as possible. When you think they are ready. gently break one apart to be check the inside is cooked. Re-oil the pan if you need to and repeat with the rest of the batter.

I like to serve these fritters with a green salad and a couple of poached or fried eggs. A cold, crisp white wine is a great addition.

Notes: I usually heat the oven to 350F and place the fritters on a tray once they are cooked and keep them in the oven until I have cooked all the fritters.