Sweetcorn Fritters to sink your teeth into.
Hebrew: לביבות תירס מטוגן
Originating in Native American cuisine, sweetcorn fritters are a traditional sweet and savory snack made from ground corn.
Corn fritters are also a staple in Indonesian cuisine where they are savory and not sweet. They have a more granulated texture, as the corn kernels are not ground and so they retain their kernel shapes. The Indonesian fritter is made from fresh corn kernels, wheat flour, rice flour, celery, scallion, eggs, shallots, garlic, salt and pepper, and deep fried in coconut oil. They are a popular snack and are often served as an appetizer.
Our recipe for sweetcorn fritters uses whole corn kernels and not ground.
- 100g flour
- 1 tsp baking powder
- salt and freshly ground black pepper
- pinch paprika
- 1 tbsp fine sugar
- 2 eggs
- 75ml oz milk or water to make a parev version
- 350g sweetcorn kernels (if using tinned, drain well)
- 6 finely chopped spring onions (optional)
- 125-150ml vegetable oil, for frying (not olive)
- Mix the flour, baking powder, salt and freshly ground black pepper, paprika and sugar together in a bowl.
- In a separate bowl, beat the eggs and milk together. Gradually add the egg and milk/water mixture to the dry ingredients and combine to form a batter.
- Place the sweetcorn kernels and spring onions into a separate bowl and add just enough batter to the mix to bind them.
- Heat the oil in a frying pan, and drop in a tablespoonful of the mix. Cook for two minutes on each side, drain on kitchen paper and keep warm until ready to serve.
Served with a salad, sweetcorn fritters make a nice, light, nutritious lunch for the kids when they come back from school.
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