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Sweetcorn fritters

Sweetcorn fritters are delicious little pancakes full of sunshine. They’re a staple on Australian brunch menus and I’ve noticed that they’ve found their way onto many a London cafe menu recently. Sweetcorn fritters are a great breakfast option and they’ve gone down a storm when I’ve made them for a brunch with friends- but recently I’ve made making them for dinner too, with a tangy avocado salsa. They’re a great quick and healthy mid week dinner.

This recipe will make about 10 fritters, but quite often I half the recipe which works really well. This is what you’ll need:

525g sweetcorn (ideally cut fresh from the cob but tinned works perfectly fine too)
1 small red onion
2 eggs
1 teaspoon baking powder
125g plain flour
Salt & pepper

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Chuck all your ingredients into a food processor, but only put in about 2/3 of the sweetcorn at this stage and blitz until combined.

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Move the mixture into a bowl and stir the other 1/3 of the sweetcorn through.

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That’s your fritter batter done- how easy is that!? Now the avocado salsa- you’ll need:

1 avocado
2 spring onions
a handful of cherry tomatoes or 1 big tomato
the juice of 1 lime
a dash of tabasco
Salt & pepper to taste

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Chop up all your ingredients and mix them together in a bowl. Make sure to remove the seeds from the tomatoes first.

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Now to cook the fritters, heat up a pan with some olive oil in it. Spoon on 2 heaped tablespoons of mixture for each fritter.

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Fry for a couple of minutes on each side until the batter is cooked through and the fritters are golden brown.

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You can keep the fritters warm in the oven whilst you cook all your batter. These sweetcorn fritters also freeze really well and can be re-heated in the microwave from frozen in about 1 minute.

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But once they’re ready pop them onto a plate with your avocado salsa, some green leaves, a wedge of lime and tuck in. Enjoy x

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