Sweetcorn fritters are often served as an accompaniment to a Thai curry, or as a starter with dipping sauce.
Sweetcorn fritters are a staple on Thai restaurant menus up and down the country. A favourite in east Asian cuisine, the sweetness of the corn is delicious when paired with a little spice. Whether you opt to serve them solo – maybe with some sweet-chilli dipping sauce – or as part of a main meal, the great thing about this recipe is it takes just 20 minutes to put together. This recipe makes 8-10 fritters and we find people usually want 2-4 per serving.
Ingredients
100g plain flour
1 tsp baking powder
Seasoning
Medium egg
150ml milk
198g can sweetcorn kernels
Salsa, either store-bought or home-made, to serve
WEIGHT CONVERTER
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Method
Sift the flour, baking powder and seasoning into a large bowl. Make a well in the centre, add a medium egg and gradually beat in 150ml milk to form a smooth batter.
Drain a 198g can sweetcorn kernels, pat dry on kitchen towel, then add to the batter mix with any thing else you fancy (see the tip!).
In a frying pan, add a tablespoon of vegetable oil. Once hot, fry spoonfuls of mixture for about 2 mins each side until golden and crisp on each side.
Serve the sweetcorn fritters with a salsa or a quick salad of peppers, spring onions, tomatoes and cucumber.
Watch how to make sweetcorn fritters
Top tip for making sweetcorn fritters
Add flavour with spring onions, a splash of soy or chilli sauce, or chopped coriander.
What should I serve with my sweetcorn fritters?
If you want something quick you can just dip your fritters into, tomato salsa or sweet chilli sauce are both great options. For a spicier kick, mix some sriracha sauce with tomato ketchup to make a hot ketchup. Guacamole is a good option too.
For something fresher, mix plain yoghurt with a small crushed garlic clove, plenty of freshly ground black pepper, a pinch of salt and some chopped fresh mint. Add shredded cucumber as well to make it into a tzatziki-style dip.
Or you can use them as part of a larger dish. If you like eggs Benedict, use a sweetcorn fritter instead of the toasted muffin and top with ham (or smoked salmon); a poached egg and hollandaise sauce. Or serve with scrambled eggs and grilled asparagus to make a fancy brunch.
Why are my sweetcorn fritters soggy?
The main reason for this would be that you have not drained the sweetcorn well enough. It's tempting just to drain from the can and add them straight to the batter, but we'd really recommend drying the kernels out on kitchen paper or a tea towel before you add them to remove as much moisture as possible and keep your batter the right consistency.
Senior Content Editor: Good to Know
About me
Hi there, I’m Nic Hopkirk – senior content editor for Good to Know. I’m a lifestyle journalist who has worked across newspapers and digital for nearly 20 years.
After studying English Literature at Bristol University, I began my journalism career on local newspapers in South East London and Kent, before moving on to digital media at Emap. Since then I’ve worked for the Evening Standard, Daily Mail and MSN, where I was the Managing Editor for the Lifestyle group of channels for several years.
After my two boys were born I decided to go freelance and have written for Good to Know, Woman, Woman & Home and Global Radio, as well as Marks & Spencer and Holland & Barrett.
My specialist subjects
Since becoming a mum, I’ve become a specialist in the subject areas of pregnancy, labour - and of course days out and activities with the kids. I am constantly on the look out for fun new things to do with my boys and while a true Londoner, I also love going out to the countryside and exploring green open spaces. I’ve become a member of pretty much every organisation I can think of to enjoy time in the great outdoors together as a family and my purse is packed with membership cards for the National Trust, English Heritage, Kew, Royal Palaces - you name it. I also love a good outing to a castle, so naturally I’m also a member of our two nearest establishments - Leeds and Hever.
I love cycling to work and when I get some me-time I also love a good shop - most of which is done online these days!
I’m really looking forward to sharing all of my knowledge with Good to Know’s readers.
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