What are your go-to meals? The ones that you cook frequently, pretty much know the recipe for off by heart and that never disappoint. These sweetcorn and feta fritters are one of mine and I cook them, or a variation of them, probably once every few weeks. 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 am a big fan of frozen veg for quick and easy meals and I always have a bag of sweetcorn in the freezer as it is so handy, so I use defrosted frozen corn in my fritters. You can use drained tinned corn, or even cooked fresh corn if you prefer though. I like to blend some of the sweetcorn into the batter so that you get plenty of sweetcorn flavour in every bite as well as whole corn kernels for texture; meaning that these fritters taste amazing!
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 decide to eat them they are delicious!
A couple of 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 veg – broccoli, carrot, sweet potato and courgette would all work well.
I originally made these sweetcorn and feta fritters for DIYs, check them out for some awesome craft and recipe ideas.
Sweetcorn And Feta Fritters
- 600 g (4 cups) frozen sweetcorn, defrosted (or canned corn, drained)
- 2 large eggs
- 1 clove garlic crushed
- small bunch fresh coriander (1/2 cup cilantro)
- 60 ml (1/4 cup) milk (plus extra as needed)
- 150 g (1 + 1/4 cups) plain flour
- 50 g (1/3 cup) cornmeal
- 1 tsp baking powder
- 1 tsp salt
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp paprika
- 2 spring onions (scallions) thinly sliced
- 1 red chilli de-seeded and finely chopped
- 150 g (5.5oz) feta cheese crumbled
- olive oil for frying
- sliced avocado and fried eggs to serve
Place about two-thirds of the sweetcorn, the eggs, garlic, fresh coriander 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).
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.
Mix in the spring onions, chilli and the reserved sweetcorn then finally stir in the crumbled feta.
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.
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.