Sweetcorn Fritters

Posted August 2, 2015 @ 11:10pm | by Kori Mortenson


4 tbsp groundnut oil, 1 small onion (peeled and finely chopped), 1 red chilli (deseeded and finely chopped), 1 garlic clove (peeled and crushed), 1 tsp ground coriander, 1 - 16 oz can sweetcorn or 325 g fresh, 6 spring onions (trimmed and finely sliced), 1 medium egg (lightly beaten), salt and freshly ground black pepper, 3 tbsp plain flour, 1 tsp baking powder, spring onion curls - to garnish, Thai-style chutney - to serve


Heat 1 tablespoon of the groundnut oil in a frying pan, add the onion and cook gently for 7-8 minutes until beginning to soften. Add the chilli, garlic and ground coriander and cook for 1 minute, stirring continuously. Remove from the heat.

Drain the sweetcorn and tip into a mixing bowl. Lightly mash with a potato masher to break down the corn a little. Add the cooked onion mixture to the bowl with the spring onions and beaten egg. Season to taste with salt and pepper, then stir, to mix together. Sift the flour and baking powder over the mixture and stir in.

Heat 2 tablespoons of the groundnut oil in a large frying pan. Drop 4 or 5 heaped teaspoonfuls of the sweetcorn mixture into the pan and, using a spatula, flatten each to make a 1/2 inch thick fritter. Fry the fritters for 3 minutes, or until golden brown on the underside, turn over and fry for another 3 minutes, or until cooked through and crisp.

Remove the fritters from the pan and drain on absorbent kitchen paper. Keep warm while cooking the remaining fritters, adding a little more oil if needed. Garnish with spring onion curls and serve immediately with a Thai-style chutney.

Serves 4

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