Fresh sweetcorn fritters

    Fresh sweetcorn fritters


    1 person made this

    About this recipe: Unbelievably light, these fritters are best with fresh sweetcorn, though frozen can be used. Easy to make too! My husband loves these and anticipates corn season.

    Serves: 6 

    • 125g plain flour
    • 1 teaspoon baking powder
    • 3 ears fresh sweetcorn, kernels cut from cob
    • 2 eggs, separated
    • 120ml whipping cream
    • salt and pepper to taste
    • 1 litre vegetable oil for frying, or as needed
    • 2 tablespoons golden syrup (optional)

    Prep:20min  ›  Cook:30min  ›  Ready in:50min 

    1. Whisk flour and baking powder into a bowl and mix in sweetcorn kernels. Whisk egg yolks with cream in a small bowl and stir into the corn mixture; season with salt and black pepper. Beat egg whites in a separate bowl with an electric mixer until stiff peaks form. Gently fold egg whites into the batter, retaining as much volume as possible.
    2. Pour vegetable oil into a deep heavy frying pan to a depth of 7cm (3 in). Heat to 190 degrees C.
    3. Drop fritters into the hot oil, 2 to 3 tablespoons at a time, and cook until golden brown, 2 to 3 minutes per side. Drain fritters on kitchen paper and serve as they are, or drizzled with syrup, if liked.

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