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  • Melissa Tuck

Cheesy sweetcorn fritters

I have what one might call a hangry prone toddler. You see, if supper isn't ready by 5pm, he gets clingy, grumpy, starts tearing things off the cupboards and out the fridge. It always reminds me of the gremlin movie.

So the fact we get home 30 minutes before 5pm means I either need to have been super organised that morning or I need to whip up something FAST.

These fit the latter to a T.


Ingredients:


1 tin sweetcorn kernels

1/4 cup finely chopped spring onions

1 tsp paprika

1 egg

1 cup grated cheddar or cheese of choice

1/2 cup flour (have some extra on hand if the mixture is too wet)

salt and pepper

Oil for shallow frying (can also be baked for a healthier option see below)


Add all ingredients to a bowl except for the oil for frying. Mix together. The mixture should be sticky but not runny. If it seems runny add a bit more flour until it is thick enough to put a heap on a spoon without it falling off.


If frying, heat your oil in a pan at medium - low heat - DO NOT make the oil too hot or your corn will start popping and they will brown too quickly. Rather go lower on the heat and see from there.

Add a tablespoon full of mixture to the pan and gently use a spatula to press down and form a patty of sorts. Do this until you have used up all your mixture and have a pan full of "patties"


When you can see the edges starting to crisp, gently turn over. They will become easier to handle now.

Cook until golden on both sides and place onto kitchen paper to absorb excess oil.

*If you want to bake them, preheat oven to 170. Place baking paper on a tray and put your mounds on there.


Serve with lemony greek yoghurt or dip of your choice!















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