Corn fritters for the whole family

Almost everyone I know, LOVES a corn fritter, and I find that it's such a good base for other veggies and flavours. They are wonderful for any meal of the day too. Brekkie served with soft poached eggs and avocado, to a light lunch with salad. I love to whip some up for dinner when I don't feel like something heavier.

This recipe makes 12 medium sized, and are great the next day cold for lunch, or frozen down and defrosted when need be (just oven bake them to reheat)

INGREDIENTS

• 1½ CUPS (200G) WHOLEMEAL SPELT FLOUR

• 1½ TEASPOONS BAKING POWDER

• 2 EGGS

• 1 CUP (250ML) MILK/PLANT BASED MILK

• ½ CUP (60G) GRATED CHEDDAR (OPTIONAL; REMOVE FOR VEGANS)

• ½ CUP (40G) FINELY GRATED PARMESAN (OPTIONAL; REMOVE FOR VEGANS)

• 2 TABLESPOONS CHOPPED CHIVES (OR SNIP THEM!)

• 1/2 BROWN ONION FINELY DICED

• 1 CLOVE GARLIC FINELY SLICED

• 2 CUPS FROZEN PEAS & CORN MIX

• 1/2 MEDIUM CARROT FINELY DICED

• 1/2 ZUCCHINI FINELY DICED

• 1/4 CUP VEGETABLE STOCK/WATER

• SEA SALT AND CRACKED BLACK PEPPER, TO TASTE

• 2 1/2 TABLESPOONS EXTRA VIRGIN OLIVE OIL

METHOD

1. Heat 1/2 tablespoon of the olive oil in a large frying pan, then add the onions and garlic with a pinch of salt, and sautee, stirring regularly until translucent and tender.

2. Add the carrot, zucchini and the frozen peas & corn and stir cooking slowly on a low heat to avoid burning, but to slowly soften the veggies. Do this for 2 minutes, then add the veggie stock/water, and cook slowly until the liquid has evaporated. The veggies will be tender and perfect now for the fritters, and the peas and corn will still hold their crunch. Set aside on a tray to cool.

3. While the veggie mix is cooling, place the flour, baking powder in a big bowl. Break the eggs on top and add the milk. Mix until really smooth, using a whisk. Add the cheeses, chives, salt and pepper and whisk to combine. 

4. Heat 2 teaspoons of the oil in a large non-stick frying pan over medium heat. Using a ladle or a cup, add about ⅓ cup (80ml) of the mixture to the pan for each fritter (you can cook 2–3 at a time, just leave yourself enough space for flipping). Cook fritters for 2–3 minutes each side or until they’re puffy, golden and cooked through, using a turner to flip them. Add more oil to the pan as you need it.

5. Stack and serve the fritters warm from the pan with some crisp fresh cucumber and pickled cabbage like I have, or you can serve with some bacon and avocado. Whatever sides you feel like, I am sure it will taste amazing.