Sweetcorn Fritters Recipe
Introduction
Sweetcorn fritters are a delightful snack or side dish, packed with sweet, juicy corn and fragrant herbs. Crispy on the outside and soft inside, they make a perfect treat for any time of day.
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 the self-raising flour, baking powder, smoked paprika, and whole milk until smooth.
- Step 2: Beat in the egg, then fold in the sweetcorn, chopped spring onions, chives, parsley, salt, and black pepper until well combined.
- Step 3: Heat rapeseed oil in a frying pan to a depth of about 1cm over medium heat. Test if the oil is ready by dropping a small amount of batter in — it should sizzle immediately.
- Step 4: For larger fritters, drop 2 heaped tablespoons of the mixture into the pan in a clockwise order to help with flipping; for smaller fritters, use 1 heaped tablespoon each.
- Step 5: Cook the fritters for about 2 minutes, until the undersides are golden and crispy.
- Step 6: Flip the fritters in the order they were added and cook for another 2 minutes. Turn them occasionally to ensure both sides become evenly golden brown and crispy.
- Step 7: When cooked, the fritters should have darker brown edges with crispy bits of corn. Remove them from the pan and drain on kitchen paper to remove excess oil.
- Step 8: Serve immediately, scattering extra thin strips of spring onion on top if desired.
Tips & Variations
- For extra flavor, add a little grated mature cheddar or a pinch of chili flakes to the batter.
- Use fresh or frozen sweetcorn depending on the season; just make sure frozen corn is well drained.
- Serve with a dollop of sour cream or a spicy dipping sauce for added zest.
Storage
Store leftover fritters in an airtight container in the refrigerator for up to 2 days. Reheat gently in a low oven or a dry frying pan to keep them crispy. Avoid microwaving as it can make them soggy.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make the batter ahead of time?
Yes, you can prepare the batter up to a few hours in advance and keep it covered in the fridge. Give it a gentle stir before frying.
What oil is best for frying fritters?
Rapeseed or vegetable oil with a high smoke point works well. Avoid olive oil as it can burn at frying temperatures.
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Sweetcorn Fritters Recipe
- Total Time: 20 minutes
- Yield: Approximately 12–15 fritters depending on size 1x
- Diet: Vegetarian
Description
These sweetcorn fritters are a deliciously crispy and savory snack or side dish perfect for any meal. Made with sweetcorn, aromatic herbs, and spices, then pan-fried to golden perfection, they offer a delightful combination of crunchy edges and tender centers. The recipe is straightforward and results in flavorful, comforting fritters that pair well with fresh spring onions or a dipping sauce.
Ingredients
Dry Ingredients
- 150g self-raising flour
- 1 tsp baking powder
- 1 tsp smoked paprika
- 1 tsp salt
Wet Ingredients
- 160ml whole milk
- 1 egg
- rapeseed oil, for frying
Vegetables and Herbs
- 550g sweetcorn
- 2 spring onions, chopped, plus a little extra cut into thin strips to serve (optional)
- 10g sliced chives
- handful of parsley, chopped
Instructions
- Prepare the batter: In a large bowl, combine the self-raising flour, baking powder, smoked paprika, and salt. Gradually mix in the whole milk until smooth, then whisk in the egg to create a cohesive batter.
- Add the vegetables and herbs: Fold the sweetcorn, chopped spring onions, sliced chives, and chopped parsley into the batter. Season with freshly ground black pepper and mix until evenly combined.
- Heat the oil: Pour rapeseed oil into a frying pan to a depth of about 1 cm. Heat over medium heat until the oil is hot enough that a small amount of batter sizzles upon contact.
- Cook the fritters: For larger fritters, drop two heaped tablespoons of mixture into the pan in a clockwise direction to help track their order. For smaller fritters, use one heaped tablespoon at a time. Fry each batch for 2 minutes until golden on one side.
- Flip and continue frying: Flip the fritters in the same order they were added, and cook for another 2 minutes while occasionally turning them to achieve an even golden brown finish on both sides. Watch carefully as kernels of corn may burst and sizzle.
- Drain and serve: Remove fritters from the pan and place them on a wire rack. Dab away any excess oil with kitchen paper. Serve immediately, optionally garnished with thin strips of spring onion.
Notes
- Using self-raising flour and baking powder helps make the fritters light and fluffy.
- Adjust the amount of oil to ensure fritters fry evenly without sticking.
- For extra flavor, add a pinch of chili flakes or use different herbs like coriander or basil.
- Serve warm for the best texture; fritters may lose crispiness when cooled.
- This recipe can be easily doubled or halved depending on serving needs.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Snack
- Method: Frying
- Cuisine: British
Keywords: sweetcorn fritters, corn fritters, vegetarian snack, crispy fritters, pan-fried fritters, easy fritters recipe
