Sweetcorn Fritters by Annabel Karmel

Sweetcorn Fritters - Annabel Karmel

by Annabel Karmel |

Preparation Time

15 minutes




  • 198g / 7oz tin sweetcorn, drained

  • 100g / 4oz wholemeal flour

  • 1 teaspoon baking powder

  • 2 large eggs

  • 3 tablespoons sweet chilli sauce

  • 4 spring onions, roughly chopped

  • Handful of basil, chopped

  • 10 cherry tomatoes, roughly chopped

  • 100g /4oz grated halloumi cheese

  • Sunflower oil for frying

  • Blend 100 g/4 oz of the sweetcorn in the bowl of a food processor, or in a mixing bowl with a stick blender, until finely chopped.

  • Combine the flour, baking powder and eggs in a bowl. Whisk in the sweet chilli sauce and finely chopped sweetcorn. Add the remaining ingredients including the remaining whole, unblended sweetcorn kernels. Season to taste (if using).

  • Heat a little oil in a frying pan. When hot, fry heaped tablespoonfuls of the fritter mixture for 1–2 minutes on each side until golden and cooked through. Transfer to kitchen paper.

Suitable from 6 months.

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