Is there anything that makes you think of summer more than a plate of warm sweetcorn fritters? These delicious fritters will be sure to delight you and anyone that gets to have a bite. Whenever I have made these they have never lasted long!
This recipe is a firm family favorite. You can whip these up when you have unexpected guests, for a BBQ or a side dish to a Mexican feast, have a look at mine below! These sweetcorn fritters are perfect when paired with smokey beans, guacamole or any condiment of your choosing therefore making them a fantastic side or snack.
I love to have these as a snack or whip them up quickly for lunch. These fritters have such a comforting taste that has a subtle kick from the cider vinegar.
These bite-sized sweetcorn morsels work perfectly as part of a spread of food. I’ve added them to cheese boards and those meals where you empty the fridge. I have yet to find a limit to what these fritters don’t pair well with.
I created this Mexican feast below for Halloween! The sweetcorn fritters added the perfect sweetness to the smokey and spicy flavours of the nachos and tacos! I’ll be posting a recipe for my tacos in a few weeks. If you add in some guacamole, salsa and sweet potato wedges and you’ve got a feast fit for any occasion!
The nachos here were made from a recipe in Bosh’s first book Bosh! You can find it on Amazon here. (Please note this is an affiliated link and I will gain a commission for purchases made through this link), I love Bosh’s books and I think this book is a fantastic introduction to some of their recipes!
Mexican Feast:
Let me know what you think of this recipe in the comments and what you would pair them with! If you make them and post to Instagram be sure to tag me using nashiras_nibbles, I’d love to see your creations.
Sweetcorn Fritters
Equipment
- Whisk
Ingredients
- 200 g Frozen or Tinned Sweetcorn
- 1 tsp Olive Oil
Batter
- 240 g Plain Flour
- 1 tsp Garlic Powder
- 2 tsp Mixed Herbs
- 1 tsp Baking Powder
- 3 tbsp Cider Vinegar
- 200 ml Oat Milk Can be substituted for milk of choice
- 2 tsp Olive Oil
Instructions
- Heat 1 tsp of olive oil in a large non-stick frying pan
- Over a medium heat, fry the sweetcorn for 2 to 3 minutes until slightly browned
- Put the sweetcorn to one side
- Add all of the dry batter ingredients into a mixing bowl
- Add in the cider vinegar and milk and whisk until smooth
- Add salt and pepper to taste
- Add in the sweetcorn and stir well to incorporate the sweetcorn into the batter
- Heat 2 tsp in the same frying pan
- A spoonful at a time, add in the batter to the oil
- Smooth the batter out so that it isn't too thick
- Cook for about 3 to 5 minutes, flipping so as not to burn
- Dish up straight away or pop in the oven to stay warm
Nutritional information per serving:
Calories – 327
Carbs – 57.1g
Fat – 6.2g
Protein – 9.1g
