Sweetcorn fritters, wedges & peas
This post was first written in June 2013 and updated in June 2021.
Simple little vegan sweetcorn fritters, very quick and easy, and at 30p a serving, a very cheap meal
Sweet corn appears to have originated in America, being grown by Native Americans, now enjoyed worldwide in various forms
Sweet corn occurs as a spontaneous mutation in field corn and was grown by several Native American tribes. The Iroquois gave the first recorded sweet corn (called ‘Papoon’) to European settlers in 1779.[3] It soon became a popular food in the southern and central regions of the United States.
Corn be enjoyed on the cob, my daughters absolutely loved this when we grew it in the garden; after it has been dried and made into popcorn; or shucked from the cob and frozen or canned.
How to make Sweetcorn fritters and wedges
If you are following meal plan 1, this is what you need to do. If you are not following the plan, feel free to go off piste!
First of all get the oven wedges on. Scrub the potatoes and cut them into wedges, no need to peel. Toss them with some oil, salt and pepper. Put them in a medium oven and roast for about half an hour until golden. You could microwave them until semi cooked to cut this time down, and give them a good shake to rough up the edges a bit to get crispier wedges
Tip the defrosted or drained tinned sweetcorn into a bowl and add the flour and seasonings. Add enough water to make a stiff batter, you won’t need much.
Heat the oil in a frying pan and drop spoonfuls of corny batter into the pan. Two fritters each is the right size. Cook until set and golden on one side, flip over and cook the other side.
Make sure they are cooked until they are crispy, so much nicer that way.
Variations
- You could put the peas in the batter and serve the sweetcorn as the side vegetable, makes a nice change, perhaps adding some fine chopped mint
- Add some spices to the batter for a deliciously different fritter, any that you have and like
- Serve with some chutney, or ketchup
- Change the vegetable to any other firm veg – butternut squash, carrots, even radish!
- Change the flour and use gram flour or a gluten free mix
- Putting scraps of meat and veg in a flour batter can make use of all kinds of bits and pieces. You could use the end of a carrot, a couple of onion petals and a tblsp of peas for instance.
This meal is used in Meal Plan 1
This post describes my experimenting with making fritters using a tin of mushy peas. Super cheap, and I found lots of different ways to flavour them
Ingredients
Fritters
- 175 g sweetcorn
- 50 g flour self raising
- 25 ml oil
Wedges
- 400 g white potatoes
- 25 ml oil
To Serve
- 160 g peas
Instructions
Oven Wedges
- First of all make some oven wedges. Scrub the potatoes and cut them into wedges. Toss them with some oil, salt and pepper.
- Put them in a medium oven and roast for about half an hour.
- Or you could microwave them until semi cooked to cut this time down, and give them a good shake to rough up the edges a bit to get crispier wedges
Fritters
- Put the sweetcorn and flour in a bowl and add enough water to make a thick batter.
- Heat the oil in a frying pan and drop spoonfuls of corny batter into the pan. Cook until set and golden on one side, flip over and cook the other side. Make sure they are crispy, much nicer that way
- Cook the peas.
- Serve with the oven wedges and peas
Notes
- You could put the peas in the batter and serve the sweetcorn as the side vegetable, makes a nice change, perhaps adding some fine chopped mint
- Add some spices to the batter for a deliciously different fritter, any that you have and like
- Serve with some chutney, or ketchup
- Change the vegetable to any other firm veg - butternut squash, carrots, even radish!
- Change the flour and use gram flour or a gluten free mix
- Putting scraps of meat and veg in a flour batter can make use of all kinds of bits and pieces. You could use the end of a carrot, a couple of onion petals and a tblsp of peas for instance.
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