Corn and Carrot Fritters

These have been a family favourite for so many years now - I’ve served these up to all 3 of my families as finger food, and I often find myself munching on them for a quick lunch.

Corn has often been misrepresented as ‘unhealthy’ because of the high carbohydrate content, however it is rich in fibre and resistant starch, which is excellent for gut health.

You can enjoy these as a light snack or stack them up and add a side of rocket salad and make it a meal.

 

Makes: 10 medium size fritters

Prep time: 10min

Cook time: 10min

Total time: 20min

Ingredients

  • 1 cup flour (I used wholemeal)

  • 1/3 cup milk (I used cow’s)

  • 2 eggs

  • ½ tsp ground cumin

  • 2 cups mixed frozen peas and corn

  • 1 medium carrot, grated

  • Olive oil for cooking

 

Method

  1. Whisk together flour, milk and eggs in a large bowl until smooth.

  2. Add cumin, peas & corn, carrot, cheese and stir until combined.

  3. Heat olive oil in a large frying pan over a medium heat and spoon in portions of the batter in batches.

  4. Cook for approximately 2min either side, and rest on a paper towel while you cook the remaining batch.

  5. Serve with avocado salsa and/or a simple rocket and parmesan salad.

 

Tips:

Freeze cooked fritters for another day

 


Snacks, Main Course, BreakfastSamantha Chanfritters