Sweetcorn and feta fritters – A quick and easy meal that all the family will love!
We all have a selection of go-to meals; ones that we cook frequently, pretty much know the recipe off by heart and that never disappoint. These sweetcorn and feta fritters are one of the meals that I cook most regularly. They are quick and easy to make, easily adaptable to fit whatever you happen to have in the fridge or freezer, and most importantly, delicious!
I always have a bag of sweetcorn in the freezer as it is so useful for quick meals, so I use defrosted frozen corn in my fritters; you can use drained canned corn, or even cooked fresh corn if you prefer though. I blend some of the corn to make the batter with so that you get plenty of sweetcorn flavour in every bite as well as whole corn kernels for texture; the taste of these fritters is phenomenal!
These sweetcorn and feta fritters are great for both adults and children alike; if you are making them for kids though I recommend leaving out the chilli, they will still be delicious and are a great way to get kids to eat their veg!
I like to serve them with sliced avocado and fried eggs to make more of a full meal, they are really good with refried beans too, or with a green salad. Alternatively just serve them with some sweet chilli sauce for dipping; however you want to eat them they are delicious!
A few ideas for ways to vary these fritters are:
- Change the type of cheese you use; I used feta here but often make them using grated mature cheddar instead.
- Use different herbs and spices; try adding finely chopped basil or chives or swap the spices for cajun seasoning or curry powder.
- Add in some finely diced cooked veggies – broccoli, carrot, sweet potato and courgette would all work well.
Here’s what you’ll need:
- 4 cups frozen sweetcorn, defrosted (or canned corn, drained)
- 2 large eggs
- 1 clove garlic, crushed
- ½ cup fresh cilantro
- 1/4 cup milk (plus extra if needed)
- 1 + 1/4 cups all purpose flour
- 1/3 cup cornmeal
- 1 tsp baking powder
- 1 tsp salt
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp paprika
- 2 scallions, thinly sliced
- 1 red chilli, de-seeded and finely chopped
- 5.5oz feta cheese, crumbled
- olive oil for frying
- sliced avocado and fried eggs to serve
1.Place about two-thirds of the sweetcorn, the eggs, garlic, cilantro and milk in a large bowl and use a stick blender to blend it until everything is finely chopped, but not smooth. (You can pulse everything in a food processor if you don’t have a stick blender).
2.Add the flour, cornmeal, baking powder, salt, cumin, coriander and paprika and mix well. It should be a thick, but not stiff batter. If it is too stiff then add a drop more milk until it is the right consistency.
3.Mix in the scallions, chilli and the reserved sweetcorn then finally stir in the crumbled feta.
4.Heat 1 Tbsp olive oil in a frying pan over a medium-low heat. Dollop heaped spoonfuls of batter into the oil and spread them out a little. Cook for a couple of minutes until the underside is golden brown then carefully flip the fritters over and cook for a couple of minutes on the other side until golden.
5.Keep the fritters warm in a low oven while you cook the rest. Serve with sliced avocado and fried eggs. The cooked fritters can be covered and refrigerated for up to a couple of days once they have cooled. Re-heat in a low oven when needed.