Easy Sweetcorn Fritters

Dad and I made these sweetcorn fritters I shared on my social media handles yesteday so I wanted to document them here on the blog for those who prefer to read a recipe rather than watch a video.

Easy, quick and delicious, you can use up store cupboard ingredients to make these fluffy and filling sweetcorn fritters for all the family as a quick breakfast, part of a main meal or a healthy snack.

My baby Florence is almost 11 months old and now she has 6 teeth, meaning she can dig into these with ease. She loves them.

I don’t season the ones I make for her of course but do add salt, pepper and chill flakes for example if making for yourself/ adults.

Ingredients:

(Makes 3 large fritters or 6 small)

• 140g plain flour, sieved
• 1 tbp baking powder
• 100 ml milk
• 2 small eggs
• 200g sweetcorn
• Handful of chopped onions
• Handful of chopped parsley (or coriander)
• Sea salt and freshly ground black pepper (if using)
• Glug of olive oil (for frying). I used mild olive oil.
• You can also add a handful of cheese to each fritter too.

Method:

Place the flour into a sieve over a medium sized bowl. Add the baking powder and stir. Pour in the milk and eggs and stir with a wooden spoon or whisk.

Add the sweetcorn (fresh, frozen or tinned), the onions (fresh or frozen) and chopped parsely to the mixture. Season now if you are doing so. The mixture should be fairly thick but able to slowly drop from the whisk/ wooden spoon.

On medium heat, heat some oil into a small pan if you are frying one fritter at a time or use a medium or large pan for 2 or 3 fritters at a time.

Using a metal spoon (I find these easier and cleaner when it comes to scooping mixture), place a large spoonful into a pan with hot oil. Fry until you see the mixture bubbling then flip (like a pancake). The fritters should be golden brown.

Garnish with more parsley and serve.

Ideal in packed lunches too.

You can freeze these for up to 2 months.

Enjoy!