These Spicy Sweetcorn Fritters are ideal for a brunch or lunch. Packed with delicious sweet corn kernels, spring onions, chives, green chillies, herbs and a grating of parmesan. I love the combination.
You can adjust the spice level according to your preference. Served simply with a dollop of sour cream or greek yoghurt, they’re super delicious.
I’m not a big hot breakfast person. I find the traditional eggs, bacon etc. very rich and a bit too greasy for my digestive system. So generally I will turn to granola or something similar for breakfast. Weekends are different though. A later start to the day makes brunch ideal and having a bit more time at hand means I can make something a little more special than the usual granola and fruit. French toast or pancakes as a go to, but I also love fritters as a savoury option. These Spicy Sweetcorn Fritters are a great addition to my Breakfast & Brunch recipe collection.
Making these into mini bite sized fritters would also be an ideal lunchbox snack or appetizer. These are delicious served warm but can be eaten cold too.
Spicy Sweetcorn Fritters
Ingredients
- 410 gram Sweet Corn Kernels Tinned, fresh or frozen
- 1-2 Jalapeno Chilli Peppers Deseeded and finely chopped
- 50 gram Spring/salad Onions Finely sliced
- 2 tbsp Fresh Chives Finely chopped
- ½ cup All-Purpose/Cake Flour
- 1 tsp Salt
- 1 Large Egg
- ¼ – ½ cup Milk
- 2 tsp Dried Italian Herb Mix or Mixed Herbs
- Freshly ground black pepper to taste
- ½ cup Finely grated Parmesan
- Oil (Vegetable/Sunflower or Coconut Oil) For cooking
- Sour cream / Crème fraîche / Greek yoghurt For serving
Instructions
- If using tinned corn kernels, drain and set aside. If using frozen, defrost before use
- Tip: If in a rush and using frozen corn, place in a strainer and run under cold water for a couple of minutes. This will defrost the corn enough to use
- Deseed the chillies (remove the pitch/membrane to reduce the heat if you like) and finely chop. Then chop the spring onions and chives. Set aside
- Sieve the flour into a bowl and add the salt
- Combine the egg and milk, whisk until combined, then add to the flour and mix through
- Add the corn, dried herbs and season with ground pepper, then add the chopped chillies, chives and spring onions
- Finely add the grated parmesan and mix until combined
- Add oil to a pan and bring to medium high heat
- Add a large tablespoon of mixture to the hot oil spacing apart and cook in batches, a few at a time. I usually do 3 large-ish fritters at a time to ensure I don't crown the pan
- Cook for 3 – 4 minutes. When you start seeing bubbles on the surface of the fritter, it is likely time to flip them over. Check that the bottom is golden then gently turn over and cook for another 2 – 3 minutes
- Note: Ensure the oil is hot, but not too hot or the bottom will burn before the centre is cooked through. My stove is usually on a 6 – 7 setting
- When cooked, remove the fritters from the pan and place on a paper towel lined plate. Continue cooking batches until all the batter has been used
- I usually get around 10 large fritters out of the batter
- Serve warm with a dollop of sour cream or greek yoghurt and an extra sprinkling of fresh chives
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