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Sweetcorn fritters

Name: Sweetcorn fritters
Prep time: 15 min
Total time: 15 min
Yield: Serves 4
Cuisine: British recipes
Ingredients: 40g polenta or rice flour; 30g plain flour; ½ tsp baking powder; 3 large free-range eggs, beaten; 100ml crème fraîche; 2 sweetcorn, corn cut from the cobs (or use a small can of drained sweetcorn); Bunch of spring onions, finely diced; Small bunch of fresh chives, snipped; 2 red chillies, deseeded and diced; 1-2 tbsp olive oil

Published: 21 Feb 17
Updated: 18 Mar 24

These sweetcorn fritters are a great vegetarian recipe, try them with chilli jam or tomato chutney. They’re fast and easy to make too – just two steps to fritter heaven.

Easy
Unwins supplement in March 2017

Test kitchen approved

Serves 4
Hands on time 15-20 mins

These sweetcorn fritters are a great vegetarian recipe, try them with chilli jam or tomato chutney. They’re fast and easy to make too – just two steps to fritter heaven.

Nutrition: per serving

Calories: 83kcals
Fat: 5.3g (2.4g saturated)
Protein: 3g
Carbohydrates: 6.3g (0.7g sugars)
Salt: Trace

Per fritter (for 12)

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Ingredients

40g polenta or rice flour
30g plain flour
½ tsp baking powder
3 large free-range eggs, beaten
100ml crème fraîche
2 sweetcorn, corn cut from the cobs (or use a small can of drained sweetcorn)
Bunch of spring onions, finely diced
Small bunch of fresh chives, snipped
2 red chillies, deseeded and diced
1-2 tbsp olive oil

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Method

Put the polenta, flour and baking powder in a bowl, make a well in the centre. Gradually add the eggs and mix to a smooth batter. Stir in the crème fraîche, sweetcorn, spring onions, chives, chillies and season.
Heat the oil in a large frying pan. When hot, drop in spoonfuls of the fritter mixture. Flatten to make little cakes. Cook for 2-3 minutes each side, until crisp and golden. Serve with some chutney.