Updated: Nov 14, 2020
There’s something about vegetable fritters that screams summer to me. My mother made the most extraordinary fritters. Her specialty were mussel fritters and sometimes we had whitebait or corn with bacon. They were always perfectly crisp and light with golden, almost translucent batter and we’d usually eat them outside in summer with a salad. They’re wonderful for brunch too of course, especially corn, chilli and coriander fritters with an avocado salsa. I might just have to make that this weekend.
Makes about 12-16 fritters
170g cups plain flour
1 ½ teaspoons baking powder
1 teaspoon salt
1 x 425g can creamed sweetcorn
2 large eggs, beaten
½ tsp mild chilli powder
½ tsp ground white pepper
½ to 1 cup sunflower oil (or vegetable oil of your choice!)
1 large/2 small courgettes/zucchini, grated
100g feta cut in to small cubes
2 spring onions, finely sliced
1 Tbsp fresh mint leaves, finely chopped
Sift together the flour, baking powder, white pepper, chilli powder and salt in a large bowl. Mix the corn, zucchini, feta, spring onion, chopped mint and beaten eggs in another bowl. Add to the dry ingredients and stir everything together. Heat the oil in large pan over a medium heat. Drop the batter by large spoonfuls into hot canola oil. Fry about 2 minutes on each side or until golden brown. Drain on paper towels and serve with sweet chilli sauce and salad... or an egg and bacon for breakfast!
Be inventive with flavours! These would work fantastically with chorizo, finely chopped red chilli, corn and chopped fresh coriander and smoked sweet paprika for beautiful brunch fritter.
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