I love these moreish sweetcorn fritters… so much so I ate 8 of them last night.
They were kind of an experimental dish, I had very little food in the house (it was too sunny after work to go supermarket shopping), so with my limited food supplies came up with these.
The idea was to make enough for dinner and for lunch the next day… unfortunately I didn’t have much will-power when it came to leaving some left over for lunch – they were just too tasty!!!
Years ago, I made sweetcorn fritters with eggs as the binding ingredient, but as I had no eggs I used the old ‘flax-egg’ trick, which worked really well and also boosted the nutritional value of these beauties – extra omega-3 and fibre ‘brownie’ (or fritter) points here!!!
In this recipe I have used chickpea flour which I found worked really well but could be substituted for many other types of flour (buckwheat/a gluten-free mix etc.) I ate mine with some guacamole and tomatoes.. but they can be topped or paired with so many things, or eaten just by themselves.
*Flax egg – blended or ground flax seeds, combined with water, left for half an hour to ‘jelly – up’ and thus creating a binding mixture – the perfect substitute for an egg. For this recipe I used 1 Tbsp ground flaxseed and 3 Tbsp water. Of course you could use an egg in replacement of this… depending on your fridge or dietary status.
Makes around 12 fritters
- 1 Cup Tinned Sweetcorn
- 1 ½ Cup Chickpea Flour
- 2 Tbsp Flax Egg Mix* (or 1 egg)
- ½ Cup Chopped Coriander
- ½ Tsp Cumin
- ½ Tsp Baking Powder
- Pinch Salt & Pepper
- 1 ½ Cup Almond Milk (can be substituted for cashew/cow’s milk)
- Place the flour, baking powder, cumin and coriander into a blender, blend to combine all ingredients.
- Pour in the milk and flax egg (or normal egg), blend once again so all the ingredients are combined and a smooth thick batter is formed.
- Pour out the batter into a bowl and add the sweet corn to the batter, stirring round to make sure the sweet corn is all mixed in and evenly distributed.
- Place a frying pan, on to a high heat, adding a tablespoon of olive oil.
- Once the oil is hot, spoon dessertspoonfuls of the mixture into the pan, making sure they have a bit of space in between each fritter – so they don’t stick together.
- Once the fritters have cooked on one side for around 4-5 minutes, flip over and cook the otherside until nicely browned.
- Once the fritters are cooked, place them on to a plate covered with kitchen roll to absorb some of the oil.
- Plate up and enjoy the scrumminess!!!!