Sweetcorn Fritters are a staple on café menus across New Zealand but they are super easy to make a home. My version uses a load of fresh vegetables and are a great way of getting vegetables into kids. To make them even tastier serve them with tomato chutney, bacon and sour cream. These taste so good and make a great light lunch.
Finely chop vegetables.
Cook frozen sweetcorn in the microwave and cook for 3 minutes on high. Add half to the bowl with the chopped vegetables and then the other half to a jug of a stick blender.
Blitz with a stick blender to a thick smooth paste.
Add pureed sweetcorn to the vegetable mixture and mix until well combined.
Add in the curry powder and salt and pepper.
Fry large spoonfuls of mixture into a hot pan and fry until golden brown and then flip and cook otherside until golden as well.
Sweetcorn Fritters
Makes about 6
3 cups sweetcorn kernels
2 eggs
1 spring onion, finely chopped
1 capsicum, finely diced
1 red onion, finely diced
1 carrot, finely diced
¼ cup parsley, finely chopped
1 tsp curry powder
½ cup flour
1 tsp salt
1 tsp pepper
Place the sweetcorn in a microwave proof bowl and place in the microwave and cook for 3 minutes on high.
Add half the sweetcorn to a jug of a stick blender with the eggs and blitz to a smooth paste.
Add the remaining whole kernels to a medium mixing bowl along with the chopped vegetables.
Add the sweetcorn paste to the bowl and mix until combined.
Add salt, pepper, flour and curry powder and mix until well combined.
Heat a large frying pan with 1-2 tbsps of olive oil over a medium heat. Spoon large spoonfuls of mixture into the frying pan and cook for 3-5 minutes on each side or until golden on both sides.
Repeat with the remaining mixture and serve with tomato chutney, sour cream and crispy bacon.
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