Sweetcorn and Coriander Fritters with a Lemon-Mayo Dip
Whip up a light batter with juicy sweetcorn kernels, fresh coriander, chilli and spring onions and then pan-fry spoonfuls of the batter to make these satisfying fritters. Serve them warm with the lemon-mayonnaise dip and lemon wedges. Make small fritters if you’re serving them as cocktail party finger snacks, or serve large fritters with a crisp rocket salad for a light lunch.
- 300ml cake flour
- ½ tsp baking powder
- 150ml full-cream milk
- 2 large eggs, lightly beaten
- 400g frozen sweetcorn kernels, thawed and drained
- 3 spring onions, finely sliced
- 1 large red chilli, seeded and finely chopped
- 2 tbsp. chopped fresh coriander
- 1 cup finely grated Cheddar cheese
- Salt and freshly ground black pepper
- 1 tbsp. sunflower oil
- 150ml mayonnaise
- 1 tsp chopped fresh parsley
- Juice of 1 lemon
Sift the flour and baking powder into a large bowl. Make a well in the centre and add the milk and eggs. Gradually drawing in the flour from around the edges, beat together to form a smooth and thick batter.
Add the sweetcorn, spring onions, chilli, coriander and cheese to the batter and season with salt and black pepper. Mix well.
Heat a large, heavy-based frying pan and brush with oil.
Drop large spoons full of the batter into the pan, making about 4 fritters at a time.
Cook over medium heat for 2 minutes or until golden and firm on the underside. Flip the fritters over and cook for a further 2 minutes until golden brown. Remove the cooked fritters from the pan, drain on paper towels and keep warm.
Repeat until all the batter has been fried off.
Mix the mayonnaise, chopped parsley and a little lemon juice, and adjust the seasoning to taste.
Arrange the warm fritters on a platter and serve with the mayonnaise dressing plus extra lemon wedges (optional).