Recently I have been wanting to switch up my meal accompaniments- because much as I love pasta, rice, bulgur wheat, sweet potato, and bread, its always fun to try something new. Particularly something new and easy. And cheap to make.
This recipe is all of the above, using primarily store-cupboard ingredients, and its also healthy. Because fritters don’t have to be deep fried. Also, although these are “spicy” you can omit the cayenne pepper if you’re a spice-wuss. Or use fresh chilli if you’re feeling extra hot.
You can serve these with anything you want, but I opted for smoked salmon (love it when decent stuff is in the Sunday bargain bin of the supermarket), spinach, and then some frozen peas I boiled and mashed with mustard and a little frommage frais. I took some of the leftovers for lunch the next day with eggs, broccoli, spinach, and pomegranate seeds- and still had three fritters left to freeze (because somehow I ended up with seven instead of eight or six). I feel like you could use these to dip into soup pretty successfully too.
Let’s get started…
Ingredients (makes 6-8 fritters, serving 3-4 people)
- 100g self raising wholemeal flour
- 1tsp baking powder
- 240g canned sweetcorn (weight given is the amount once drained- just check the can. If you have leftovers then use them in this simple chopped salad)
- 1/4-1/2tsp cayenne pepper
- salt, pepper- to taste
- 1 egg
- 100ml almond milk (or whatever you have)
- cooking spray
- In a large bowl combine your flour and baking powder, stirring together so that no clumps of baking powder remain.
- Add in the egg, milk, sweetcorn, cayenne pepper, salt, and black pepper. Mix everything together thoroughly.
- Place a frying pan over a high heat, adding some cooking spray. Dollop the mixture- about two dessert spoonful’s per fritter- into the pan, spreading it out just a little with the spoon.
- Allow to cook for 1 minute or so, until small bubbles appear on the uncooked side of the fritter. Slide a spatula underneath the fritter, flip it over, and cook for one minute more.
- Repeat until all of the mixture is used up, keeping the number of fritters in the pan to two maximum, so that there’s enough room to flip them.
- These will keep in an airtight tub in the freezer for up to 2 days, but you can also wrap them in foil and freeze them, to defrost for a later date…