Corn Fritters [Vegetarian]
Corn fritters are deliciously crispy and are a great main meal or side you can make quickly with pantry staples.
Prep Time5 minutes mins
Cook Time15 minutes mins
Total Time20 minutes mins
Course: Breakfast, Main Course, lunch
Keyword: vegetarian
Servings: 1 person
Author: Tansy Boggon
Non-stick frying pan
Small mixing bowl
Whisk or fork
Spatula
- 2 tablespoons olive oil for frying
- 1 egg
- ½ cup corn kernels (frozen or canned)
- ¼ cup grated cheese (Edam, Parmesan or crumbled feta)
- 2 tablespoons plain flour
- 1 tablespoon chives or spring onions, finely chopped, optional
- Pinch of salt and pepper
- Pinch of chilli flakes, optional
Whisk egg in a small bowl.
Combine egg, corn and cheese. Then, mix through the remaining ingredients.
In a large non-stick frying pan, heat oil over medium-high heat. The oil is warm enough if a small drop of batter instantly sizzles in the pan.
Spoon two tablespoons of mixture into the frying pan for each individual fritter. The mixture will make 2-4 fritters, depending on desired size.
Flip the fritters over after about 2-3 minutes when you see the edges begin to brown.
Repeat for the other side.
Remove fritters from frying pan, holding them on the spatula for a moment to remove excess oil. Alternatively, place on a kitchen paper towel to remove excess oil.
How to serve corn fritters
Serve with a dollop of sour cream, guacamole or avocado slices and sprinkle with finely chopped chives.
Try with a dollop of relish, chutney, sweet chilli sauce, minted yogurt, salsa or pico de gallo for additional flavour.
What to serve with corn fritters
For a complete meal, serve the fritters alongside:
- steamed or roasted veggies
- chips or wedges
- fresh salad such as green leafy veggies, tomato, cucumber and herbs or sprouts
- poached or fried egg
- bacon
Make them gluten-free
Substitute the flour for gluten-free flour or Besan (chickpea) flour.
Make them vegan
Omit the flour and egg. Switch with 4 tablespoons of Besan (chickpea) flour combined with 2 tablespoons of water, soy or almond milk and 1 teaspoon of olive oil.