Sweetcorn Fritters Recipe
Introduction
Sweetcorn fritters are a deliciously crispy and savory snack, perfect for any time of day. Packed with fresh corn and fragrant herbs, they offer a delightful combination of textures and flavors that are sure to satisfy. Easy to make and great for sharing, these fritters bring a burst of summer to your table.
Ingredients
- 150g self-raising flour
- 1 tsp baking powder
- 1 tsp smoked paprika
- 160ml whole milk
- 1 egg
- 550g sweetcorn
- 2 spring onions, chopped, plus extra thin strips to serve (optional)
- 10g sliced chives
- Handful of parsley, chopped
- Rapeseed oil, for frying
- 1 tsp salt
- Freshly ground black pepper, to taste
Instructions
- Step 1: In a large bowl, mix together the self-raising flour, baking powder, and smoked paprika. Gradually whisk in the whole milk until smooth.
- Step 2: Beat in the egg, followed by the sweetcorn, chopped spring onions, sliced chives, chopped parsley, salt, and freshly ground black pepper. Stir until well combined.
- Step 3: Heat rapeseed oil in a frying pan to a depth of about 1cm over medium heat. Test the heat by dropping a small amount of the mixture into the oil; it should sizzle gently.
- Step 4: For larger fritters, spoon 2 heaped tablespoons of the batter into the pan in a clockwise direction to keep track of cooking order. For smaller fritters, use 1 heaped tablespoon per fritter.
- Step 5: Cook the fritters for 2 minutes, then carefully flip them over in the same order they were added. Continue cooking for another 2 minutes, turning occasionally to achieve even golden browning on all sides.
- Step 6: When the fritters are a deep golden brown with crispy corn edges, remove them to a wire rack. Pat away any excess oil with kitchen paper.
- Step 7: Serve immediately, optionally garnished with thin strips of spring onion for extra freshness and crunch.
Tips & Variations
- Use fresh or frozen sweetcorn; if using frozen, thaw and drain well before adding to the batter to avoid excess moisture.
- For a spicier kick, add a pinch of chili flakes or a dash of hot sauce to the batter.
- Try adding grated cheese or chopped red pepper for extra flavor and texture variations.
- If you prefer, bake the fritters in a preheated oven at 200°C (400°F) for about 15 minutes, flipping halfway through for a lighter version.
Storage
Store leftover fritters in an airtight container in the refrigerator for up to 2 days. Reheat gently in a frying pan over medium heat to restore their crispiness. Avoid microwaving if possible, as this can make them soggy.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use regular flour instead of self-raising flour?
Yes, but you should add 1 1/2 teaspoons of baking powder per 150g of plain flour to help the fritters rise and stay light.
How do I prevent the fritters from sticking to the pan?
Make sure the oil is hot enough before adding the batter, and use enough oil to cover the base of the pan. Also, avoid overcrowding the pan to allow easy flipping and even cooking.
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Sweetcorn Fritters Recipe
- Total Time: 20 minutes
- Yield: Makes approximately 12 medium fritters 1x
Description
These sweetcorn fritters are crispy, golden on the outside and tender on the inside, bursting with fresh sweetcorn and aromatic herbs. Perfect as a savory snack or a light meal, they combine self-raising flour, smoked paprika, and fresh veggies to create a delightful treat that’s quick and easy to pan-fry.
Ingredients
Batter
- 150g self-raising flour
- 1 tsp baking powder
- 1 tsp smoked paprika
- 160ml whole milk
- 1 egg
Vegetables & Herbs
- 550g sweetcorn (fresh or thawed if frozen)
- 2 spring onions, chopped
- 10g sliced chives
- Handful of parsley, chopped
For Frying & Serving
- Rapeseed oil, for frying
- Extra spring onion strips to serve (optional)
- 1 tsp salt
- Freshly ground black pepper, to taste
Instructions
- Prepare the batter: In a large bowl, whisk together the self-raising flour, baking powder, smoked paprika, and whole milk until smooth. Add the egg and continue mixing until fully combined, ensuring there are no lumps.
- Add the vegetables and seasoning: Stir in the sweetcorn, chopped spring onions, sliced chives, chopped parsley, 1 tsp salt, and freshly ground black pepper. Mix everything thoroughly to evenly distribute the ingredients in the batter.
- Heat the oil: Pour rapeseed oil into a frying pan to a depth of about 1cm and heat over medium heat. Test the oil temperature by dropping a small amount of the fritter mixture into the pan – it should sizzle immediately when hot enough.
- Cook the fritters: For larger fritters, spoon 2 heaped tablespoons of the mixture into the pan in a clockwise direction to keep track of them. For smaller fritters, use 1 heaped tablespoon. Fry for 2 minutes on one side until golden brown and crispy.
- Flip and continue cooking: Carefully flip each fritter in the same order you placed them in the pan. Cook for another 2 minutes, turning occasionally to ensure both sides become evenly golden and well cooked. Watch for darker brown edges and crispy corn pieces, but be cautious as some kernels may burst.
- Drain and serve: Remove the cooked fritters to a wire rack and use kitchen paper to pat away any excess oil. Serve immediately, garnished with extra spring onion strips if desired.
Notes
- You can substitute sweetcorn with canned corn drained well if fresh is unavailable.
- Adjust the paprika quantity to your spice preference or swap for smoked chili powder for a different smoky flavor.
- To keep fritters warm before serving, place them on a baking tray in a low oven (approx. 100°C) while you finish cooking the rest.
- Ensure the oil is at the right temperature to prevent soggy fritters; too hot and they might burn before cooking through.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Snack
- Method: Frying
- Cuisine: British
Keywords: sweetcorn fritters, corn fritters, savory fritters, snack, quick recipe, pan-fried fritters, British cuisine
