Sweetcorn fritters are a childhood favourite of mine…or Sweetcorn Critters as they were called in my kids cookbook. I can clearly remember having friends over and all we would do is make chocolate cornflake cakes (yum), then cook fritters for lunch whilst they chilled. Any time my friends came round they would ask if we could have them for lunch! Years later and about to turn 25, these are still a firm favourite and a comfort food for me. These days, I like to add herbs and spices to them for a bit of flavour, but I still like to keep things simple. After all, you don’t change a good forumla!
These are perfect for kids, great for a savoury breakfast or brunch and also good for a quick lunch at work. Serve on their own topped with grated cheese, with a little yoghurt and parsley (my adult favourite), as an accompaniment to bacon and eggs or with salad…there’s plenty of ways to enjoy them!
Even variations are simple to do! Why not add spring onion or ham? Replace the sweetcorn with courgette or pepper? The variations are fun to play with and don’t make the recipe any more complicated, so you can tailor them to any tastes.
A simple recipe that makes everyone happy!
- In a bowl, crack the egg and add the flour and milk. Beat until well combined.
- Add the sweetcorn mix well. Add the seasoning and repeat.
- Heat a couple of sprays of Fry Lite in a frying pan. When the oil is hot, add 2 tablespoons of the fritter mixture to make mini fritters.
- Cook for around 3 minutes on a medium heat until brown underneath, then carefully flip and repeat on the other side.
- Repeat with the remaining mixture
- Serve on a plate with the toppings/accompaniments and enjoy.
Variations I often use:
- Add a handful of chopped parsley to the mixture at the same time as the seasoning. Then serve topped with yoghurt (Total Greek yoghurt works really well or I’m currently trying Alpro Soya yoghurt) and a couple of parsley leaves.
- Add some chopped ham to the mixture at the same time as the sweetcorn.
- Add some finely chopped spring onion to the mixture at the same time as the sweetcorn.
- Omit the sweetcorn and use courgette instead- grate it then add to the mixture.
- I often had 1/4 tsp of chilli flakes at the same time as the seasoning
- For a tomato base, add 1tbsp tomato puree into the mixture and combine well
Serving suggestion for Brunch (or a brunch style dinner)
Make the sweetcorn fritters as per the recipe above, using the first variation with parsley. I like to make these whilst the tomato mixture is simmering, so I can serve them at the same time.
1 rasher bacon
1 small clove of garlic, finely chopped
1tsp coconut oil (I use LucyBee)
1/2 small red onion, chopped into large chunks
1/4 red pepper, chopped into large chunks
Handful of cherry tomatoes, halved
1/2 can chopped tomatoes
Salt, pepper and chopped parsley to taste
1/4 tsp chilli flakes
1 egg, poached
- In a pan, heat the oil and add the garlic. Cook until softened, watching it doesn’t burn, then add the bacon.
- Once the bacon has cooked, add the rest of the vegetables and sautee for a few minutes until softened.
- Add the chopped tomatoes , chilli flakes and seasoning and stir well. Simmer for around 15 minutes until it has reduced down.
- Poach the egg in water.
- One the sauce has reduced, transfer it to a serving dish and place the egg on top.
- Garnish with some parsley leaves and serve with the fritters
If you have a mini skillet, make the mixture as above but in the skillet rather than a pan. The you can crack the egg on top of the mixture (make sure it’s cooking at a high temperature) and poach the egg that way. Then, you can just serve that straight to the table rather than transferring between dishes.
This mixture was perfect for me for dinner. If making for two I’d suggest doubling it.