These easy fritters are bursting with crunchy sweet corn.
Serve them as an appitizer or with a salad for the perfect light meal.
Start by making the batter for the fritters, it’s very simple just flour, egg, and milk.
In a large sized bowl that is big enough to fit all of the fillings for the fitters measure
out a cup of flour.
I’m using white flour here but if you want to make these a little more on the healthier
side definitely go for whole wheat, they’ll taste just as good but will be packed with
more fibre.
To the flour crack in 2 medium sized free range eggs and add a splash of milk.
You’ll need around a 1/4 of a cup but I like to pour in a little at a time, mixing
in between until I get the right consistency.
You want the mixture to be very thick so it holds the fitters together and doesn’t spread
while cooking, if it’s a little lumpy don’t worry too much just mix long enough to incorporate
all the ingredients together.
If you would like the full recipe for these corn fritters it will be on my website as
well as the full measurements listed in the information box below.
Let me know if you’re going to try this recipe, it’s one of my favourite meatless
Monday options, serve with a salad, and a poached egg on top.
To the batter add the most important ingredient, the corn.
You can use fresh, frozen, or canned here.
Whatever is easiest.
I’m using canned which I’ve drained, if you’re using frozen just let the corn come
up to room temperature before using.
These fritters are pretty versatile so you can add anything you would really like.
I’m using half of a red pepper or capsicum, but you could substitute chilli here if you
prefer the heat.
For me it’s usually whatever I have on hand and today that was a red pepper as I’ll
be saving the chilli for the dipping sauce.
Remove the seeds and dice up into small pieces, similar size to the corn with a sharp knife.
Let me know in the comments below what other vegetarian or meatless Monday recipes you
would love to see here on my channel.
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Add the red pepper to the bowl with the corn.
These fritters need to be packed with flavour and freshness and the best ingredient for
that is coriander or cilantro.
Run your knife through a handful, using the stalks as well as the leaves as that is usually
where most of the flavour lies.
Alternatively if you don’t like coriander substitute with some flat leaf parsley.
Scoop up the herb with your knife add to the bowl.
That’s all the vegetables or fresh ingredients I’m using for the fritters.
I like to keep them simple but you can also add other ingredients like onion or spring
onion, zucchini or courgette, or even spinach.
Cut a lime in half and squeeze the juice into the bowl, catching any pips with your hand.
If you don’t have limes on hand lemon also works just as well.
A quick tip to get more juice out of your citrus, roll it on a hard surface, like a
chopping board before slicing it in half.
Corn is savoury but it has an incredible sweet flavour.
To help bring that out I’m adding about a tablespoon of honey.
Alternatively you can use maple syrup or just leave it out but I think it gives a great
flavour.
Lastly season well with salt and pepper, your fitters will taste extremely bland without
it, and add some smoked paprika and chilli powder.
If you used a chilli earlier you won’t need any chilli powder unless you really want some
heat.
Using a wooden spoon mix the batter together until well combined.
The corn fritter batter should end up looking less like batter and more like corn which
is exactly what you want.
Theres nothing worse than a doughy corn fitter.
Heat up a heavy based fry pan like a cast iron skillet over medium heat and add about
a tablespoon of oil.
Use a measuring cup to scoop up the batter and pour into the pan.
I’m using about half of a cup which make pretty large fritters so if you would prefer
bite sized use a 1/4 cup.
The fritters will need about 3-4 minutes on each side.
You’ll know they are ready to flip when the tops have started to set.
While the corn fitters are cooking I’m getting started on the dipping sauce.
Measure out half a cup of yoghurt into a small bowl.
I like to use greek yoghurt as it’s thicker but natural plain yoghurt will work too.
Using a sharp knife dice up half of a red chilli, removing the seeds first if you don’t
like the heat.
I don’t find the chilli too hot here as the yoghurt instantly cools it down.
Add the chilli to the bowl and run your knife through a small amount of coriander or cilantro.
The dipping sauce mimics most of the flavours from the fritters which makes it pair perfectly.
Finally add a squeeze of lime and give the sauce a quick mix until evenly combined.
Flip the fitters and cook for another 3-4 minutes and repeat with the remaining batter.
These fritters freeze and reheat well so they’re perfect for lunches or leftovers.
Serve the fritters with the yoghurt dipping sauce, coriander, and a squeeze of lime.
They also go so well with a poached egg or a side salad.
Thank you for watching, I hope you enjoyed this recipe and I will see you in my next
video.