Sweetcorn Fritters. Perfect for lunch or for a decadent weekend breakfast, topped with homemade salsa and caramelised onions. Ben actually made these fritters, but for the purpose of this blog post, I’m taking credit(!) Another super quick and easy recipe that tastes unbelievably fresh. Plus, it is packed with vitamins from all the delicious veg!
This recipe serves two.
Ingredients for the Sweetcorn fritters:
Large can of sweetcorn (with the water/brine)
1 teaspoon ground flaxseed
85g/3oz plain flour
1 teaspoon paprika
1 teaspoon cumin
Ingredients for the salsa:
2 large tomatoes
1/4 of a red onion
A handful of chopped coriander
Teaspoon of Tobasco
Ingredients for the caramelised onion:
3/4 of a red onion
two teaspoons maple syrup or agave nectar
- To first make the salsa, roughly chop the tomatoes and onion then combine and mix in with the coriander and Tobasco sauce
- Place a little oil in a small pan over a medium heat then slice the red onion and add to the pan. Cook on medium heat, adding each teaspoon of syrup or agave nectar when the onion starts to brown and soften. Leave on the heat while you do the next bit, stirring occasionally. Add a tiny bit of water if the onions aren’t softening.
- Combine all the ingredients for the sweetcorn fritters in a bowl and stir until fully mixed. If the mixture is quite wet, add a little more flour.
- Heat a teaspoon of oil on a non-stick pan then put in two tablespoons of the sweetcorn mixture to form one fritter. You should be able to cook four fritters at once. Fry for two minutes on each side, then they’re ready!
- Turn off all the pans and you’re ready to serve. I like to stack the sweetcorn fritters on a bed of wilted spinach, then heap about four table spoons of salsa on top and half the caramelised onion.