Who doesn’t love fritters?
They remind me of Ramadaan during my childhood when moms would send their kids around the neighbourhood before iftar with little plates to share the treats they’d made for that evening. Often these plates would contain a few greasy fritters (either pumpkin, banana or potato) sprinkled with cinnamon sugar.
But my favourite fritters are the savoury varieties. I’m particularly fond of sweetcorn fritters with lots of chilli added to the batter. Oh just about anything with lots of chilli is fine by me.
Anyway, I had a bowl of left over creamstyle sweetcorn and decided to make some fritters. They’re great as an appetiser when you have guests. Just serve with a dipping sauce (chilli if you dare) or crumble some feta over when they are still warm.
- 125ml plain flour
- 125ml pea flour
- 5ml baking powder
- 5ml cumin
- 10 ml coriander powder
- 3ml chilli powder (optional)
- Half an onion, diced
- 250ml creamstyle sweetcorn
- 1 egg
- Lots of chopped red chilli
- Chopped fresh coriander
- Couple of tablespoons water to loosen the batter (if needed)
- Oil for frying
- Sift the flours, baking powder, salt and spices together.
- Add in the onion, sweetcorn, egg, chilli and coriander.
- At this point you’ll be able to determine whether the batter needs water to loosen it up. It should be able to drop off the spoon in little blobs.
- Once the batter is the desired consistency, you’re ready to fry.
- Heat a pan and add a couple of tablespoons of cooking oil to it. Once it’s hot, add tablespoons of the batter to form fritters.
- Fry for a couple of minutes each side until it’s golden in colour and cooked all the way through.
- Serve with a dipping sauce.
- If you don't have pea or chana flour, you can omit it and use 1 cup of plain flour instead.