sweetcorn and carrot fritters.

Sweetcorn and carrot fritters

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


  • 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


  • 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.