Friday, 30 October 2015

Storecupboard sweetcorn fritters

I've been making sweetcorn fritters for a while. They are really quick and easy, children love them and they are really great for lunchboxes. They also make a good addition to a buffet or barbecue for any vegetarians. And children seem to love them, at least the children I cook them for that is.

Now I love sweetcorn but my husband does not, or so he says. He'll have it in a chowder and likes home made popcorn but as for the stuff on the cob, we'll that is a complete no go area. So I often have either tinned or fresh corn that I need to use.

Most, if not all, the ingredients are staples in my fridge or cupboards. You can adapt it to suit you, take out the coriander if you are cooking for a coriander-phobe and substitute for parsley. Likewise the chilli if you have small children who may find it too hot for their palates. To be honest I adapt it all the time depending on what is available.

You can either serve them hot from the pan with a salsa, salad or ketchup or just leave them to go cold and refrigerate for another day. And of course of you are cooking for a crowd just increase the quantities. You don't have to be gluten free either - regular flour and baking powder works just as well, I was just experimenting with the gluten free alternative as part of my decision to cut down on gluten. It worked perfectly and to be honest I could not tell the difference.

The quantities below will make 10 fritters using teaspoons to measure out the batter. If I use dessertspoons I tend to get about six large ones. If you have a flat non-stick griddle pan then you won't need to use any oil to cook them.


200 grams of tinned sweetcorn or 2 ears fresh with the cobs cut off
2-3 spring onions, depending on thickness
2 tablespoons of chopped fresh coriander, or any other herb of your choice
1 egg, beaten
Half a red chilli, finely chopped (optional)
50 grams of plain flour, either gluten-free or regular
Half a teaspoon of baking powder, either gluten-free or regular
1 teaspoon of salt
1/2 teaspoon of pepper
Olive oil, for cooking


Non-stick saute pan or flat griddle pan

Combine the corn, onions, herbs, egg and chilli if using in a food processor with the blade attachment. If you don't have a food processor then you can use a hand blender. Process until you have a rough mix, you still want pieces of corn.

Add the flour, baking powder and seasoning and mix with a spatula to combine.

Heat either the saute or griddle pan. If using a pan pour a thin film of oil to coat. When hot, dollop spoonfuls of the mix in and cook for 2-3 minutes before flipping and cooking for another two minutes. Remove and drain on a kitchen towel, then repeat the process until all the mix has been used.

Either serve straight away or keep in the fridge for a couple of says. If reheating, then I suggest you put in a 160 oven, instead of microwaving.

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