It’s wild weather outside with Storm Sabine bringing some crazy winds, heavy rain and even a few flurries of snow, so I’m tucked up inside as per usual when the weather turns awful. My kitchen is unsurprisingly my favourite room of the house, and I can cheerfully spend all day hiding out here, experimenting, cooking, and best of all, eating! Today I fancied some unashamedly retro food from my childhood: Easy Sweetcorn Fritters.
This was one of the ultimate weekend breakfast foods when I was a kid, and frankly I never even thought twice what sort of cuisine it was or where it came from, it was just little bites of deliciousness cooked up in the big electric frypan (remember those?) to feed a crowd. Of course, being corn based, they originate in America, which is why I love to serve them now with some American inspired spicy salsa. The natural partner to corn is always creamy avocado and bright, zingy lime which I’ve included here too.
If we have guests I like to make the batter up the evening before which makes breakfast in the morning much less complicated. You’ll see photos of sweetcorn fritters all over Instagram and Pinterest topped with poached eggs and the like – honestly I think it’s too much like hard work in the morning to have multiple pots on the go (and these are delicious just as they are) but if you fancy eggs too, go for it.
Finally, yes, this recipe includes the divisive herb coriander (that’s cilantro to my readers in the U.S). I happen to love it and cook with it all the time. However, if you don’t like it just swap it out for some lovely fresh basil or parsley, it will still be delicious, I promise.
Easy Sweetcorn Fritters
- 340 g tin sweetcorn, 285g drained weight approx
- 2 eggs, beaten
- 2 Tbsp milk
- 100 g plain flour
- 1 tsp baking powder
- 1 level tsp sea salt
- 2 spring onions, finely sliced
- 1 small red bell pepper, capsicum deseeded and diced
- 1 small bunch fresh coriander/cilantro, chopped
- black pepper
- 1 large avocado
- 2 Tbsp lime juice
- 2 Tbsp neutral oil
- 100 g sour cream
- 2 large tomatoes, chopped
- pickled jalapeños, to taste
- In the bowl of a food processor, pulse together half of the corn, the eggs, milk, flour, baking powder, salt and spring onions to form a chunky batter. Stir though the reserved corn, red pepper and coriander, season with freshly ground black pepper and set aside.
- Peel the avocado, then mash the flesh together with the lime juice to form a rough paste. Season with a little salt and pepper, then cover with a small square of clingfilm, pressing onto the surface of the avocado. (See notes)
- To cook the fritters, warm a plate in the oven, then heat the oil in a large, non-stick frying pan. Cook heaped tablespoons of the mixture for 2 minutes on each side, until golden brown and cooked through. Keep warm while you cook the remaining fritters, then serve with the avocado, some sour cream, chopped tomatoes and jalapeños.
- If you like, blitz the avocado and lime juice together in the food processor to make a chunky paste. Pressing the clingfilm on the surface of the avocado will help it keep a lovely fresh green colour and stop it oxidising.
- If I have guests and don't fancy banging around in the kitchen in the morning I make the batter the evening before, it will keep perfectly fine, covered, overnight in the fridge - just loosen it with a few tablespoons of milk.
- Feel free to double or triple the recipe depending on how many mouths you have to feed.
TIPS & TRICKS:
If you like, blitz the avocado and lime juice together in the food processor to make a chunky paste. Pressing the clingfilm on the surface of the avocado will help it keep a lovely fresh green colour and stop it oxidising.
If I have guests and don’t fancy banging around in the kitchen in the morning I make the batter the evening before, it will keep perfectly fine, covered, overnight in the fridge – just loosen it with a few tablespoons of milk.
Feel free to double or triple the recipe depending on how many mouths you have to feed.
Looking for more vegetarian recipes? Why not try: