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.
Like mail? Have numnums posted to your inbox Subscribe to veggie.num.num by Email