Recipe courtesy of Mary McCartney
Chile Sweet Corn Fritters
- Level: Easy
- Yield: 12 fritters
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 165
- Total Fat
- 11
- Saturated Fat
- 2
- Carbohydrates
- 15
- Dietary Fiber
- 1
- Sugar
- 2
- Protein
- 2
- Cholesterol
- 0
- Sodium
- 190
- Total: 35 min
- Active: 35 min
Ingredients
One 10-ounce bag frozen sweet corn, thawed (about 2 cups)
1 small red onion, finely chopped
1 fresh red chile, deseeded and finely chopped, optional
1 medium clove garlic, finely chopped
3 tablespoons finely chopped fresh parsley
1 tablespoon nutritional yeast flakes, optional (or 1 tablespoon soy sauce)
1 cup all-purpose flour
1 teaspoon baking powder
A scant 1/2 cup (100 ml) unsweetened almond milk
Flaky sea salt and freshly ground black pepper
1 tablespoon fresh lemon juice
Olive oil, for frying
Store-bought sweet chili sauce, warmed, for serving
Directions
- In a medium bowl, mix the corn, onion, chile if using, garlic, parsley and yeast flakes. Stir in the flour and baking powder. Gradually stir in the milk, mixing to combine all the ingredients. Season with a pinch of salt and pepper and stir in the lemon juice.
- Heat 1 tablespoon oil in a large sauté pan over medium-high heat. To check the heat, drop a test piece of batter in, and you should hear a sizzle in the pan.
- Spoon 1 tablespoon of the corn mixture into the pan for each fritter, leaving a little space between them so they don't stick together. Pat each fritter down with the back of the spoon so it is flatter and easier to cook on both sides. Fry until golden brown on the first side, about 2 minutes, then flip to brown the other side, about 2 minutes more.
- Cook the fritters in batches, using 1 tablespoon of oil for each batch, until all the corn mixture has been cooked.
- Serve with the warmed sweet chili sauce for dipping.