Sweetcorn fritters are a quick, delicious and healthy accompaniment to seafood, or any flavourful protein of your choice. They’re perfect for brunch or a light lunch – and they’re easier than you think.
This recipe makes four medium-sized fritters and serves two. Simply multiply the quantities to make more or less.
Ingredients (Fritters):
- 1 can of sweetcorn (drained – approx 150g)
- 1 chilli (finely chopped and deseeded)
- A handful of parsley (finely chopped)
- 1 large free range egg
- 75g of self-raising flour
- 50ml milk
- A pinch of salt and pepper
- Olive oil (1 tbsp for frying)
To top the fritters:
- 100g of smoked salmon
- Cooked king prawns
- Crème fraîche
- Half a lemon (cut into wedges)
Method:
- Preheat a baking tray/sheet your oven to 150c (300f).
- Drain the sweetcorn in a colander or sieve and put in a mixing bowl, with the deseeded chilli, half of the parsley, and the flour.
- In another bowl or jug beat the egg, milk, salt and pepper.
- Pour the egg mixture over the top of the sweetcorn mixture and mix thoroughly until the flour is fully mixed in and all the sweetcorn is coated.
- Heat the olive oil in a flat non-stick frying pan over a medium-high heat.
- Test the heat of the pan by dropping a tiny amount of batter into the oil – when it starts to bubbly and fry the pan is ready.
- Using a serving spoon put a quarter of the mixture into the pan in the shape of a fritter. Repeat a second time on the other side of the pan.
- After 1-2 minutes peek under the edge of the fritter using a fish slice or spatula, when it goes golden brown flip it over and repeat on the other side.
- When both sides are golden brown move the fritters to the preheated baking tray in the oven.
- Repeat steps 7-9 with the second half the mixture.
- After 5 minutes in the oven, remove the fritters and plate up.
- Arrange the fritters with the protein of your choice. In this case we chose smoked salmon, prawns, lemon wedge and crème fraîche.
- Garnish with the remaining parsley.
Tip: If you’re serving with a spicier topping such as beef chilli, or chorizo and avocado, try adding a half a teaspoon to a teaspoon of smoked paprika to your mixture at the same time as the flour.
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