The best sweetcorn fritters
Martha Collison's fritters can be made using fresh, frozen or canned corn, part blitzed, part whole kernels to maximise on sweetness and texture. Grated halloumi offsets the sweetness, and smoked paprika rounds out the flavour. Top with fried eggs, or make mini versions to serve with a yogurt dip as a tasty starter.
- Serves2
- CourseBrunch
- Prepare15 mins
- Cook12 mins
- Total time27 mins
Ingredients
- 260g sweetcorn kernels, either fresh, defrosted from frozen or drained from a can
- 3 salad onions, finely chopped
- ¼ x 25g pack coriander, stalks roughly chopped
- 1 British Blacktail Large Free Range Egg
- 75g self-raising flour
- ½ tsp Cooks' Ingredients Smoked Paprika
- 75g halloumi, grated
- 2 tbsp milk
- 3 tbsp olive oil, plus extra if needed
- Poached eggs, to serve (optional)
- Crispy bacon, to serve (optional)
- Avocado, sliced, to serve (optional)
Method
Preheat the oven to 150ºC, gas mark 2. If using fresh or defrosted frozen sweetcorn, place in a small saucepan of boiling water, boil for 1-2 minutes, then drain thoroughly. If using a can, the corn will already be softened.
Place 150g sweetcorn into a food processor (or into a bowl and use a stick blender) with 2 salad onions, the chopped coriander stalks and egg. Blitz until the mixture is puréed but still retains some texture – it’s fine to still see small pieces of corn.
Add the flour and smoked paprika and, using a spatula, mix well. Fold through the remaining sweetcorn and salad onions, season well with black pepper, then stir through the halloumi, followed by the milk.
Heat a large frying pan over a medium heat and add the oil. Swirl the pan to coat and once hot, add 3 heaped tbsp batter into the oil, keeping them well apart. Using the back of the spoon, shape the batter into rough circles, then cook for 2-3 minutes on each side, or until dark golden and cooked through. Keep warm in the oven while you repeat the process with the remaining batter, adding more oil if needed, to make 6 large fritters.
Serve the fritters in stacks of 3, topped with the coriander leaves, or add a poached egg, crispy bacon and sliced avocado alongside for a delicious breakfast or brunch.
Cook’s tip
Fresh, frozen or canned?
All varieties of corn will work in this recipe, so it’s down to personal preference. Canned corn has already been cooked, so it doesn’t need to be blanched, whereas fresh and frozen corn will benefit from a minute or so of softening in boiling water.
Easy slicing
It can be tricky to slice corn from a whole cob, as the kernels have a habit of bouncing all over the kitchen. Try placing the corn vertically in the centre of a large bowl. Slice from top to bottom using a serrated knife, catching the kernels in the bowl as they fall, for mess-free preparation.
Be prepared
These fritters freeze well, and are easy to reheat for a quick, last-minute breakfast, brunch or snack. Once cooked, cool to room temperature, then layer with baking parchment and place into a freezer bag. Reheat until thoroughly defrosted and piping hot.
Nutritional
Typical values per (fritters only) when made using specific products in recipe
Energy | 2,353kJ/ 564kcals |
|---|---|
Fat | 33g |
Saturated Fat | 11g |
Carbohydrates | 44g |
Sugars | 11g |
Fibre | 5.6g |
Protein | 21g |
Salt | 1.4g |