Mmmmmm who loves a good Sweetcorn fritter? I know I sure do and so do the rest of our household :)
Trouble is sometimes finding the perfect recipe can be a challenge! I've made a few different ones over the years with some coming out gluggy, some just don't seem to cook properly and others are just plain bland.
I was scratching my head the other day wondering what I could make the boys and I for lunch as I didn't just feel like yet another omelet or sammy, then looking through the stockpile cupboard I found a tin of sweetcorn kernels and the decision was made! This recipe has been tweaked and tested to be a no fail, yummy every time and oh so easy to make that is definitely worth giving a go if are a fan of a good sweetcorn fritter like me.
I like to serve mine with a fresh salsa that my chef friend shared with me how to make years ago (recipe below), some sour cream and a dollop of sweet chilli sauce yum!
3/4 cup Flour (Plain or Spelt)
1 tsp Baking Powder
A really good pinch or two of Salt
A small pinch or grind of Black Pepper
1/2 cup Milk (you may need to add a little more)
1 can Sweetcorn Kernels (in brine or spring water)
1 Courgette grated
Some finely chopped Parsley or Chives (omit if none on hand)
Butter or Spray Oil for greasing the pan
Into a bowl sift the flour and baking powder together, add the salt and black pepper. In another bowl lightly beat the eggs and milk (see my Tip* below).
Set aside the eggs, into the flour add the grated courgette, parsley/chives and the rinsed sweetcorn. Mix this through the flour so all the ingredients have a good coating of flour on them.
Make a well in the middle and pour in the eggs and milk. Using a spatula mix everything together (use a folding motion).
At this point, I sprinkle or grind over another LITTLE bit of salt and black pepper.....this really does bring out the flavour.
The mix should be wet, but not really runny and it shouldn't be to dry either, you want just a little slop to the texture. If it's to runny, using a small spoonful at a time sift in some more flour, if it's to dry and thick add in a little splash of milk mixing each time until the right consistency is achieved.
During the mixing process put your pan on the heat (I prefer my electric frypan as the heat is consistent and I can get four cooking at one time, but any frypan will do) spray over some oil or brush on some butter before you add each new batch of fritters. You want your pan up to a medium temp, and once you start cooking you can adjust it from there depending on how fast your fritters cook. If the pan is to hot you'll brown the outside before the inside cooks, and to lower a heat means your fritters will cook through but won't brown on the outside...it's a case of finding the balance in heat :)
Dollop in some fritter mix, and gently smooth the top so you have a nice even fritter - not to thin or they'll have holes and not to thick or they'll take forever to cook. I use one of my plastic serving spoons for this, which tends to give me the right about of fritter mix at one time. When you can see the mix is cooking through it'll no longer be a wet mixture, gently using a fish slice flip your fritter....you should have a nice golden crust on the outside now. Cook until you achieve the same nice golden crust on both sides :)
Serve with your choice of accompaniments - bacon, sour cream, guacamole and a side salad will turn this into a meal, or like I mentioned earlier I like to serve mine with a fresh salsa, sour cream and some sweet chilli. You might like just a little sauce on the side.
My mix made 10 good sized fritters.
Tip* Whenever a recipe calls for lightly beating eggs and milk together, I put my into a drink shaker and shake together...works a treat!
FRESH TOMATO SALSA
Make this first if using....
De-seed and finely dice a tomato, finely dice a red onion and a one to two inch piece of cucumber. If you like avocado you can finely dice half and add this as well. Mix ingredients all together in a little bowl, drizzle over a little olive oil, add a tiny squirt of fresh lemon juice if you have it on hand, a sprinkle of salt and pepper and a sprinkle of raw sugar. Lastly sprinkle over a just a little dried sweet basil and oregano...or if you have fresh finely chop these and add them...not to much though or you will over power the other flavours.
Mix this all together, taste, balance out the flavours if needed by adding a little extra salt, sugar or lemon juice otherwise just let it sit until you have finished cooking the fritters as the flavour will develop. Re-taste, adjust if necessary and serve on the side of the fritters :)