Sweetcorn Fritters

Wednesday, April 14, 2010

These sweetcorn fritters are a light savoury pancake that would work well as a starter or a great lunch. Alternatively, you could make two larger fritters for a main meal or to accompany some grilled chicken or fish.

The basic batter is the same as my Buckwheat Crepes recipe. Using half buckwheat flour keeps the fritters on the light side. You could add more veg such as chopped spring onion or chopped peppers to make them go a bit further. Alternatively, you could add a little low fat cheese or even some cooked chicken or ham.
The recipe will 2 large or 4 smaller fritters.

• 20g plain flour
• 20g buckwheat flour
• 1 medium egg. Lightly beaten
• 150ml low fat milk
• a little salt and a good twist of black pepper
• 4 heaped tablespoons of sweetcorn. Washed and patted dry with kitchen paper if tinned or fresh. Fully defrosted if frozen.
• chopped fresh or dried parsley (optional)
• Sprays of Fry Light One Cal Spray oil to fry the pancakes

  1. Sift the flour into a large bowl and make a well in the centre.
  2. Crack the egg into the milk and whisk gently to combine.
  3. Add about a third of the egg/milk mixture to the flour and whisk slowly in the centre of the bowl drawing the flour down from the sides.
  4. Add another third of the egg/milk mix and continue to whisk, again drawing the flour down to thicken the batter.
  5. Add the rest of the egg/milk mix and continue to whisk for a further minute or so until the batter is smooth.
  6. Add the sweetcorn and stir to combine. Chill until you're ready to make the fritters. (For a minimum of 30 minutes).
  7. To make the fritters, heat a large frying pan over a medium to high heat and add 2-4 sprays of oil per large fritter, 1-2 per small fritter. (A small frying pan works better if you are making smaller sized fritters).
  8. Remove the batter from the fridge and stir to ensure no lumps have formed. (Apart from the sweetcorn!)
  9. Ladle half the batter into the pan if making 2 large fritters (or quarter of the batter if making 4 smaller ones). Spread the sweetcorn out slightly so it's not all in the centre of the pan or piled on top of each other.
  10. Cook for 2-3 minutes and then carefully turn the fritter to allow the other side to cook for a further minute or so. (If you're having trouble turning the fritter, you can place a clean plate on top of the pan, hold the base of the plate and then flip the pan so the fritter transfers to the plate. Then gently ease the fritter back into the pan to cook the other side).
  11. Remove to a warmed plate and continue with the rest of the pancakes. (Alternatively, you can keep them warm in an oven on a low heat until your ready to serve.


Virtual Haze said...

That is such an interesting recipe, and one I never would've thought of! This will make great use of that tin of sweetcorn thats been in my cupboard forever!!!

Supper Satisfaction said...

Fantastic! Emptying cupboards across Ireland! Let me know how you get on! D ;-)

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