These easy corn fritters are just a case of stirring and frying, and they are a massive crowd-pleaser! Not to mention a fun way to get a few serves of veggies in first thing in the morning!
- 400 g (2 1/3 cups) sweetcorn (I like to use frozen and only bother to defrost if I'm not making it the night before, but canned and drained would work here, too)
- 150 g (1 cup) plain (all-purpose) flour (or a mix of plain and wholegrain works well here - gluten free or spelt/rye also work)
- 2 teaspoons baking powder
- 2 medium eggs, beaten
- 200 ml (just over 3/4 cup) milk (any kind will work here: dairy/unsweetened non-dairy, full-fat or other, although I wouldn't recommend using anything that adds a lot of flavour like coconut or hazelnut)
- 1 bunch spring onions (scallions), sliced
- sea salt & black pepper, to taste
- a handful of fresh herbs like coriander, parsley, basil, mint or chives (optional)
- 2 ripe avocados
- several handfuls of halved cherry/plum tomatoes (optional)
- butter (unsalted or preferably salted), optional but recommended
- other optional toppings: crispy bacon, extra spring onions (scallions), fried mushrooms, salsa, guacamole, sour cream, jalapenos (fresh or pickled), finely sliced red chilli, squeeze of lime juice, roasted peppers, crumbled feta...
-
Mix all of the fritter ingredients together in a large bowl. I like to make it the night before and use frozen sweetcorn, then leave it all in the fridge overnight - I cook it straight from the fridge in the morning. If making fresh, try to use canned or defrosted frozen sweetcorn so the fritters cook through properly.
-
To cook the fritters: Fry 1/4 cup sized scoops (2-3 heaped tablespoons) in a little olive oil and/or butter (I like to use a mix as I feel it gives the best crispiness without burning). Fry over medium heat for a couple of minutes on each side. You can usually tell they are ready to flip when you start to get bubbles appearing on the top. When cooked through and golden, transfer to a plate and cook the next batch. I can usually do it in 3 batches of 4, taking about 10 minutes in total to cook.
-
While the fritters are cooking, prep a few toppings of your choice. We almost always have avocado and tomatoes, and vary up the extras depending on what we have on hand. It means we get an extra serve or 2 of veg with minimal extra prep! Serve the hot fritters with the toppings on the table and let everyone choose their own and tuck in.