Sweetcorn and carrot fritters

Crispy on the outside, soft in the middle, these quick and easy fritters are delicious veg-packed finger food.

Do you like fritters? I have to admit that from time to time, a crisp, oily morsel of fried deliciousness is just what I’m after! Licking the last bits of dipping sauce from my fingers is a real treat.

Quick and easy

Unfortunately DH doesn’t approve of eating with your fingers. So I rustled these up for my daughter Kipper and me one evening when he was out – shhh! Don’t tell him!

They were quick and easy to prepare, and yummy-scrummy to eat. Kipper was a little uncertain to begin with, but I quickly renamed the fritters sweetcorn pancakes and that seemed to make them infinitely more acceptable. 

The recipe makes enough fritters for about four people, which was more than Kipper and I could get through between the two of us. However the recipe calls for one egg, so it would have been tricky to make fewer! The leftover fritters weren’t bad cold though, and would probably reheat in a warm pan easily enough. 

Dip dip dip

I had my sweetcorn and carrot fritters with sweet chilli dipping sauce, while Kipper took the ketchup and mayonnaise route. Half the fun of fritters is dipping them in something, in my opinion, so pick whatever dip you like.

Crispy on the outside, soft in the middle, these quick and easy fritters are delicious veg-packed finger food.

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Sweetcorn and carrot fritters

Course Appetizer, Side Dish
Cuisine Vegetarian
Keyword carrot, corn
Servings 4
Calories 125kcal
Author Helen

Ingredients

  • 2 medium carrots
  • 2 spring onions (scallions)
  • 200 g tin sweetcorn, drained (approx. 7 oz)
  • 1 pinch hot smoked paprika
  • ½ tsp ground black pepper
  • 75 g self-raising flour (scant ¾ cup)
  • 1 egg
  • 50 ml milk (scant ¼ cup)
  • Sunflower oil for frying

Instructions

  • Peel and grate the carrots. Trim and thinly slice the spring onions (scallions). Mix the carrots and spring onions with the drained sweetcorn.
  • Add the seasonings, flour, egg and milk and mix thoroughly to give a smooth batter with no lumps of flour remaining.
  • Heat a generous layer of sunflower oil in a frying pan over a medium heat. Add tablespoons of the sweetcorn mixture and fry for a few minutes on either side, until browned and crispy.
  • Drain on kitchen paper, and either eat straightaway or keep warm in a preheated oven while you cook the rest.

If you can’t get enough fritters and pancakes, you might also enjoy these fluffy feta cheese pancakes, these Polish apple pancakes, or these yummy spring onion pancakes.

 

One Comment:

  1. Pingback:Spiced sweetcorn soup with chipotle & feta by How to cook good food

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