Baked Sweetcorn Fritters
Golden, crispy sweetcorn fritters made with fresh herbs and spring onions. A quick, nutritious, and satisfying snack or light meal ready in under 15 minutes. Perfect for a vegetarian diet and ideal for meal prep or weeknight cooking.
Equipment
- 1 large mixing bowl
- 1 Whisk
- 1 Frying pan
- 2 Spoons (for shaping fritters)
- Measuring Cups and Spoons
Ingredients
- 260 g Sweetcorn fresh, frozen, or canned
- 2 Large eggs whisked
- 100 g Plain flour
- 1 teaspoon Baking powder
- 4 Spring onions scallions, thinly sliced
- 10 g Fresh coriander cilantro, finely chopped
- 1 tablespoon Olive oil
- Optional: Salt to taste
Instructions
- Whisk the Eggs Thoroughly: Start by cracking the eggs into a large mixing bowl. Using a whisk or fork, beat them until the yolks and whites are completely combined, forming a smooth, slightly frothy mixture. This step ensures that the fritters will have a light, airy texture when cooked.
- Combine Dry Ingredients Carefully: In a separate small bowl, mix the plain flour with the baking powder. Stir gently to evenly distribute the baking powder throughout the flour. This ensures the fritters rise slightly and hold together well during frying.
- Create the Batter: Gradually add the flour and baking powder mixture to the whisked eggs, folding it in slowly with a spatula or wooden spoon. Mix until a smooth, thick batter forms without lumps. The consistency should be thick enough to hold spoonfuls together but soft enough to easily drop from a spoon.
- Add Sweetcorn and Fresh Herbs: Gently fold in the sweetcorn, sliced spring onions, and finely chopped coriander into the batter. Mix until the ingredients are evenly incorporated. The corn should be well-coated with the batter, and the herbs evenly distributed to ensure every bite is flavorful.
- Heat the Pan Properly: Place a non-stick frying pan over medium heat and add the olive oil. Allow the oil to warm up for about 1-2 minutes. You can test the temperature by adding a small drop of batter—if it sizzles immediately, the pan is ready. Properly heated oil prevents sticking and ensures the fritters develop a golden crust.
- Shape the Fritters with Care: Using two spoons or a small ice cream scoop, scoop portions of the batter and gently place them into the hot pan. Shape each spoonful into a rough circle about 10 cm (4 in) in diameter. Avoid pressing too hard, as this can make the fritters dense instead of light and fluffy.
- Cook Until Golden: Fry the fritters for approximately 2 minutes on each side. Watch closely and adjust the heat if necessary—too high will burn the outside before the inside cooks, too low will make them soggy. Flip carefully with a spatula to preserve their shape. The fritters are ready when both sides are golden brown and firm to the touch.
- Drain Excess Oil: Once cooked, transfer the fritters to a plate lined with kitchen paper to remove any excess oil. This step keeps them light and prevents greasiness, making them healthier and more pleasant to eat.
- Serve Warm and Enjoy: Serve the fritters immediately for the best taste and texture. You can sprinkle a little salt on top to enhance the flavors or pair them with a dipping sauce, yogurt, or a fresh salad. These fritters are perfect as a snack, light lunch, or a side dish for any meal.
Notes
- Sweetcorn can be used fresh, frozen, or canned; just ensure frozen or canned corn is thawed or drained before use.
- The flour amount may seem high, but it is necessary to bind the fritters and prevent them from falling apart during frying.
- For a subtle heat, finely dice a red chili and fold it into the batter.
- Wholewheat flour can be substituted for plain flour for a nuttier flavor and extra fiber.
- A light sprinkle of salt on top after frying enhances flavor, but omit for children or low-sodium diets.
- Use a non-stick pan and moderate heat to avoid burning while achieving a golden crust.
