Corn and chilli fritters

AuthorSuzy MahonyDifficultyBeginner

Nice quick and tasty fritters, perfect as pre dinner nibbles.

Yields1 Serving
Prep Time5 minsCook Time10 minsTotal Time15 mins

 1 tsp egg replacer
 320g tinned sweetcorn, drained
 1/4 tsp paprika
 1 tsp baking powder
 3 tbsp cornflour
 40g plain flour
 1 green jalapeno chilli, with seeds finely diced
 1 spring onion
 1 tbsp finely chopped coriander leaves
 Oil for deep frying
 Sea salt and freshly ground black pepper

1

Put egg replacer in a small bowl and mix with 2 tbsp water.

2

Put 250g sweetcorn in a blender or food processor, add the egg replacer liquid, paprika and baking powder. Whizz until smooth.

3

Stir in the cornflour, plain flour, chilli, spring onion, coriander and remaining corn.

4

Season with salt and pepper and stir well. Leave to stand for 10 minutes.

5

Heat 5 cm oil in a saucepan to 170 degrees C or use a fryer. (A small cube of bread should brown in 60 seconds)

6

Drop tablespoons of the corn mixture into the oil, careful not to overcrowd the pan.

7

Cook for 2 minutes on each side or until golden brown, then flip them and cook another 2 minutes on the other side.

8

Remove from the oil, drain on kitchen paper, sprinkle with a little salt.

9

Repeat with remaining mixture.

10

Serve hot with sweet chilli sauce and/or guacamole for dipping.

Ingredients

 1 tsp egg replacer
 320g tinned sweetcorn, drained
 1/4 tsp paprika
 1 tsp baking powder
 3 tbsp cornflour
 40g plain flour
 1 green jalapeno chilli, with seeds finely diced
 1 spring onion
 1 tbsp finely chopped coriander leaves
 Oil for deep frying
 Sea salt and freshly ground black pepper

Directions

1

Put egg replacer in a small bowl and mix with 2 tbsp water.

2

Put 250g sweetcorn in a blender or food processor, add the egg replacer liquid, paprika and baking powder. Whizz until smooth.

3

Stir in the cornflour, plain flour, chilli, spring onion, coriander and remaining corn.

4

Season with salt and pepper and stir well. Leave to stand for 10 minutes.

5

Heat 5 cm oil in a saucepan to 170 degrees C or use a fryer. (A small cube of bread should brown in 60 seconds)

6

Drop tablespoons of the corn mixture into the oil, careful not to overcrowd the pan.

7

Cook for 2 minutes on each side or until golden brown, then flip them and cook another 2 minutes on the other side.

8

Remove from the oil, drain on kitchen paper, sprinkle with a little salt.

9

Repeat with remaining mixture.

10

Serve hot with sweet chilli sauce and/or guacamole for dipping.

Corn and chilli fritters

One Comment

Leave a Reply

Your email address will not be published. Required fields are marked *

fifteen − 9 =