Sweetcorn and carrot fritters

I do enjoy a good fritter from time to time. Crispy on the outside, soft in the middle, they leave your fingers covered in a tasty film of oil and dipping sauce. Yum. And as if that wasn’t enough, they’re also ridiculously easy to make! Hurrah! 

I rustled these up for Kipper and me one evening when DH was elsewhere (he doesn’t approve of eating with your fingers, more fool him). They were quick and easy to make, and yummy-scrummy to eat. Although the recipe did make more than Kipper and I could get through. That’s the trouble with recipes that need an egg – how do you use half an egg? Hmmm. The leftovers weren’t bad cold though. 

Kipper was a little uncertain about these to begin with, but I renamed the fritters sweetcorn pancakes and that seemed to make them infinitely more acceptable. Perhaps in future I should give every dubious foodstuff a name that ends with -pancake or -ice-cream.

I had my fritters with sweet chilli dipping sauce, while Kipper took the ketchup and mayonnaise route. Half the fun of fritters is dipping them in something, so go wild with the condiments. 

There really isn’t a lot more to say about these quick, easy, delicious fritters. The recipe makes about 15, which is plenty for 2-3 people.

Sweetcorn and carrot fritters

Sweetcorn and carrot fritters
Yields 15
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29 calories
5 g
13 g
0 g
1 g
0 g
22 g
12 g
1 g
0 g
0 g
Nutrition Facts
Serving Size
22g
Yields
15
Amount Per Serving
Calories 29
Calories from Fat 4
% Daily Value *
Total Fat 0g
1%
Saturated Fat 0g
1%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 13mg
4%
Sodium 12mg
1%
Total Carbohydrates 5g
2%
Dietary Fiber 0g
2%
Sugars 1g
Protein 1g
Vitamin A
28%
Vitamin C
1%
Calcium
1%
Iron
1%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 2 medium carrots
  2. 2 spring onions
  3. 200g tin sweetcorn, drained
  4. Pinch hot smoked paprika
  5. 0.5 tsp ground black pepper
  6. 75g self-raising flour
  7. 1 egg
  8. 50ml milk
  9. Sunflower oil, for frying
Instructions
  1. Peel and grate the carrots. Trim and thinly slice the spring onions. Mix the carrots and onions with the drained sweetcorn.
  2. Add the seasonings, flour, egg and milk and mix thoroughly to ensure no lumps of flour remain.
  3. 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.
  4. Drain on kitchen paper, and either eat straightaway or keep warm in a preheated oven while you cook the rest.
beta
calories
29
fat
0g
protein
1g
carbs
5g
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Family-Friends-Food https://family-friends-food.com/
Sweetcorn and carrot fritters with sweet chilli sauce.

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

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