Happy 1st June everyone! How are we half way through the year already?! The last few months really have been bizarre but I must say that I am so grateful for how glorious the weather has been in London since I got back from Italy – I actually have a tan and I haven’t been anywhere exotic! But, I am missing boarding a plane and just the general change of scenery, so I decided to bring some of that sunshine inside and into my kitchen.
These sweetcorn fritters are so easy to make and can be enjoyed for breakfast, lunch or even as a side dish! I topped mine with sour cream and the super sweet and tangy mango salsa but you could easily top it off with a fried egg. The beauty with these sweetcorn fritters, isn’t just that they are easy to make, but, by letting them sit for the time that you prepare your mango salsa, the baking powder works to make them fluffy, and I have managed to keep them light so they don’t just sit on your stomach even though they are fried in oil. You can make them following these six easy steps:
- In a mixing bowl, combine the sweetcorn, red pepper and spring onion. In a separate small bowl, whisk the eggs and milk together. Pour into the mixing bowl and stir to combine.
- Sift in the flour and baking powder and add the garlic powder, cinnamon, salt and pepper. Stir to ensure the flour is completely combined then set aside whilst you prepare your mango salsa.
- Carefully cut the mango into bitesize cubes. Combine with the cucumber, cherry tomatoes and red onion. Squeeze over the juice of half a lime and small pinch of salt. Mix and set aside.
- In a large frying pan, heat around 1 inch of vegetable oil over a medium-high heat. Use the end of a wooden spoon to check the oil is ready – place it into the oil and if you see small furious bubbles then you’re good to go! Reduce the heat to medium at this stage and test the oil with one fritter.
- Spoon 2 tablespoons of batter carefully into the oil to form a rough patty, use your spoon to spread out the batter if needed then fry for 3-4 minutes until golden. Flip over and fry the other side for a further 2-3 minutes. Remove and place on a paper towel – I like to check the first fritter in case I need to adjust the seasoning before frying the rest – so if you feel you need to add more salt or pepper at this stage then go for it! Otherwise, continue to add the batter to your pan and adjust the heat to avoid the oil and fritters burning.
- Serve the fritters with the mango salsa, some sour cream, an extra lime wedge and coriander (if desired!).
For the mango salsa, I strongly recommend using a ripe/overripe mango – that way you will get all the sweetness and juiciness that can be lost if the mango isn’t quite ripe enough. Combine that with the lime juice and wowza! It’s such a great combination and add that with the cucumber for extra freshness and the tomatoes and it’s just a huge winner and shouldn’t be missed!
I use tinned sweetcorn for these fritters, but if you prefer to use frozen they will work just as well! And if you want to double up, you certainly can! I would stick with 2 eggs in the beginning regardless and if you feel the batter needs more binding, then add in an extra whisked egg! It might be the case you need more flour rather than more egg! So give them a go and see if they become a new household favourite!
2
servings10
minutes10
minutes20
minutesIngredients
- Fritters
165 g Sweetcorn, drained
30 g Red pepper, diced
1 Spring onion, thinly sliced
2 Large Eggs
15 ml Milk
55 g Plain flour
1/2 Tsp Baking powder
1/4 Tsp Garlic powder
1/4 Tsp Ground cinnamon
1 Tsp Salt
1/4 Tsp Black pepper
Vegetable oil
- Mango Salsa
1 Ripe Mango
75 g Cucumber, diced
6 Cherry tomatoes, diced
1/4 Red onion, diced
1/2 Lime, juice
Pinch of salt
Directions
- In a mixing bowl, combine the sweetcorn, red pepper and spring onion. In a separate small bowl, whisk the eggs and milk together. Pour into the mixing bowl and stir to combine.
- Sift in the flour and baking powder and add the garlic powder, cinnamon, salt and pepper. Stir to ensure the flour is completely combined then set aside whilst you prepare your mango salsa.
- Carefully cut the mango into bitesize cubes. Combine with the cucumber, cherry tomatoes and red onion. Squeeze over the juice of half a lime and small pinch of salt. Mix and set aside.
- In a large frying pan, heat around 1 inch of vegetable oil over a medium-high heat. Use the end of a wooden spoon to check the oil is ready – place it into the oil and if you see small furious bubbles then you’re good to go! Reduce the heat to medium at this stage and test the oil with one fritter.
- Spoon 2 tablespoons of batter carefully into the oil to form a rough patty, use your spoon to spread out the batter if needed then fry for 3-4 minutes until golden. Flip over and fry the other side for a further 2-3 minutes. Remove and place on a paper towel – I like to check the first fritter in case I need to adjust the seasoning before frying the rest – so if you feel you need to add more salt or pepper at this stage then go for it! Otherwise, continue to add the batter to your pan and adjust the heat to avoid the oil and fritters burning.
- Serve the fritters with the mango salsa, some sour cream, an extra lime wedge and coriander (if desired!).
