Go Back
–+ servings
Vegan sweetcorn fritters, with peas, oven wedges and ketchup, on a glass plate
Print Recipe Add to Collection
5 from 1 vote

Sweetcorn fritters, wedges & peas

Simple little fritters, very quick and easy
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Dinner, Lunch
Cuisine: American
Diet: Vegan, Vegetarian
Diet: Dairy Free, Freezes Well, Low Fat, Nut Free, Vegan, Vegetarian
Servings: 2
Calories: 603kcal
Author: Thrifty Lesley
Cost: 40p

Equipment

  • small sharp knife
  • chopping board
  • mixing bowl
  • large mixing spoon
  • pan to fry in

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.
    400 g white potatoes, 25 ml oil
  • 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.
    175 g sweetcorn, 50 g flour
  • 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
    25 ml oil
  • Cook the peas.
    160 g peas
  • Serve with the oven wedges and peas

Notes

  • 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
    • Swap the sweetcorn for
      • beetroot, with maybe some horseradish
      • sweet potato
      • carrots
      • fennel
      • leftover garlicky roasted vegetables
      • butternut squash
      • even radish
    • Add some spices to the batter for a deliciously different fritter, any that you have and like
    • Use sweet potatoes for the wedges instead of white potatoes
    • Change the flour and use gram flour or a gluten free mix
    • Serve with some chutney, or ketchup
    • 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.
     

Nutrition

Calories: 603kcal | Carbohydrates: 84g | Protein: 14g | Fat: 26g | Saturated Fat: 2g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 15g | Trans Fat: 1g | Sodium: 17mg | Potassium: 1255mg | Fiber: 12g | Sugar: 10g | Vitamin A: 846IU | Vitamin C: 76mg | Calcium: 50mg | Iron: 4mg
QR Code linking back to recipe