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Fresh Sweetcorn, Spinach & Carrot Fritters


Place the flour in a large bowl and make a well in the centre. Add the egg and milk and stir gently to make a smooth batter. Add more milk if required. It should result in a thick but still runny consistency. Cover with plastic wrap and set aside for 30 minutes to rest. 

Add the corn, carrot, spinach and parsley to the batter and stir to combine. Season with a little salt and pepper.

Heat a little of the olive oil in a large non-stick frying pan over medium heat. Using a tablespoon, drop one spoonful of batter per fritter into the pan carefully. Leave space around each fritter for it to spread a bit. Cook for 1-2 minutes until about 10 bubbles have risen to the surface and popped and the fritter is golden underneath. Turn with a spatula and cook for a further 1-2 minutes or until cooked through. Transfer to a plate.

Repeat in more batches with remaining batter and oil.

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