Corn Fritters

by Trudy ~ Veggie num num on March 17, 2010

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Corn Fritters

A quick, simple and easy meatless recipe; perfect for breakfast, lunch or dinner. These little golden fritters are great on their own, as an appetizer with dipping sauce, served with eggs or a simple side salad.

I introduced some Asian flavours and served them for dinner with a simple leaf salad of tossed Asian greens in a light dressing. If serving for a vegetarian breakfast or brunch with eggs you could swap the coriander for parsley and fry them up in vegetable oil or butter; ideal with a side of fried mushrooms and tomato.

The batter can be made ahead of time and kept in the fridge; mix the vegetables in just before frying. Use fresh sweet corn when available for the best results.

Preparation time: 20mins
Makes approx 20 fritters

  • 1 cup stone-ground wholemeal flour
  • 1 tsp paprika
  • 1 tsp brown sugar
  • 2 free-range eggs
  • ½ cup soy milk
  • 3 cobs of corn (3 cups of corn kernels)
  • 1 cup peas
  • ½ red capsicum (bell pepper), diced
  • 1-2 red chillies (optional)
  • 2 spring onions, finely diced
  • 1-2 tbs coriander (cilantro) or parsley, roughly chopped
  • 1 tsp salt
  • sesame oil &/or vegetable oil for frying

Sift the flour into a large bowl, stir in the paprika and sugar and make a well in the center.

Whisk the two eggs with the milk in a separate bowl. Gradually add the egg mixture to the flour stirring until it forms a stiff batter.

Remove the kernels from the corn cobs and in a large bowl combine them with the remaining fresh ingredients.

Gently fold the batter into the corn mixture until well combined.

Heat about 2 tablespoons of oil (1/2 tbs of sesame and 1½ tbs vegetable oil) over a medium heat in a large fry pan.

Drop heaped tablespoons of batter into the hot oil, cook on either sized for a few minutes until crisp and golden. Remove from the heat and keep warm while you cook the remainder adding a little more oil when needed.

Serve with a tossed leaf salad or for brunch or breakfast with fried eggs, mushrooms and tomato.

This recipe was inspired by a recipe found in Marie Claire Comfort: Real Simple Food by Michele Cranston.

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{ 3 comments… read them below or add one }

Nicole March 18, 2010 at 7:58 am

Delish! Simply beautiful! I am keeping this for when corn and cilantro is in season around here. I was about to ask how you got corn on the cob this time of year, when I realised where you were :) Simple and beautiful, often I forget how simple it is to make really great vegetarian food. Thanks for the recipe!

Trudy (veggie num num) May 11, 2010 at 2:10 pm

Nicole hope you get to try these fritters .. they are so versatile and a great example of simple and delicious vegetarian food :)

Carmel June 10, 2011 at 9:32 pm

Sensational!!! The texture and flavour of these fritters is marvelous. I made them for dinner tonight and my buddy and I loved them. I used Wholemeal Spelt Flour instead though. Thanks!!

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