Sweetcorn fritters are so cheery! Bright yellow kernels flecked with chilli and spring onion fried until crisp and then served with a rainbow salad can make your kitchen feel summery whatever the temperature.
I love a summer salad, even better a warm salad which feels substantial enough for dinner but fresh and light enough when the sun is out. The temperatures have dropped considerably since I made it, but I have hope for September, and if not I’m definitely planning on making these sweetcorn fritters to accompany some lightly cooked green beans and a fried egg come Autumn.
Making these fritters is very similar to American style pancakes, so if you can make those you’re all set. The batter doesn’t need to rest, the fritters fry for a few minutes on each side until they are crispy and then you pop them in the oven for 5 minutes to cook them through – time to prepare your salad and fry up some halloumi to go with it.
I spiced mine with cumin, ground coriander and chilli but feel free to tweak it depending on what you like. Fennel seed would be lovely, as would turmeric, chilli and garam masala. I decided to stay away from garlic as I feel this would burn when they are fried, if you try this and it works – let me know!
- 2 sweetcorn cobs
- 1 egg
- 1 spring onion, chopped
- pinch of chilli flakes
- 3-4 tablespoons of flour
- 1 teaspoon of cumin seeds
- 1 teaspoon of ground coriander
- juice of half a lemon
- Preheat your oven to 180c / gas mark 4 and have a baking tray lined with parchment ready.
- Take the kernels off the cobs by running a knife vertically down the sides, into a large bowl. Beat the egg and then add that to the mixture with the rest of the ingredients, mix well and add a small amount of oil. You need a very thick mixture, a bit like cake batter, add more flour or loosen with milk as needed.
- Heat a large frying pan on a high heat, add a tablespoon of sunflower or vegetable oil to the pan.
- Dollop heaped tablespoons into the pan, you want to cook about 3 at a time. Flatten down slightly with a wet knife, fry for a few minutes on one side, try not to move the fritters otherwise they won't brown. Flip over and fry again on the other side for 3 minutes.
- Transfer to the baking tray and cook the other fritters.
- Bake them in the oven for 5 minutes to cook them through.