Sweetcorn Fritters
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Easy sweet corn fritters prepared with shallot and cauliflower: learn how to make these crispy corn fritters, perfect for a vegetarian brunch or appetizer.
03 August, 2014
ingredients
Sweet corn
1 tin (drained weight 340 g)
Cauliflower
200 g, blanched and drained
Shallots
1 tbsp, diced, fried gently until translucent
Leeks
2 tbsp, chopped
Eggs
2
Cream
2-3 tbsp
All purpose flour
2-3 tbsp
Cornmeal
2 tbsp
Salt
1 tsp
Pepper
white, freshly ground
Oil
for frying
Preparation
Drain the sweetcorn in a sieve.
Roughly chop the cauliflower.
Beat the egg with salt, pepper and cream, then stir in the flour and cornmeal.
Mix in the sweetcorn, leek, shallot and cauliflower and leave to stand for 5-10 minutes.
Heat the oil in a frying pan and add spoonfuls of the sweetcorn batter.
Fry on both sides until golden brown.
Serve with a crisp salad.
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