Smoky Sweetcorn Fritters
Ready in 15 minutes
These speedy, smoky sweetcorn fritters are packed full of veggies and a great option for a fuss-free low carb breakfast or lunch.
They taste delicious with an extra poached egg or some pieces of fried halloumi on top, which provide an extra protein hit too, whilst a dollop of Greek yoghurt and some avocado can turn the dish into a mouthwatering Mexican-style brunch!
150g sweetcorn, frozen or tinned
1 large handful of coriander
20g wholemeal or plain flour
1 spring onion
1/2 – 1 tsp smoked paprika (I like mine quite smokey)
A pinch of chilli flakes
A pinch of salt and pepper
- If using frozen sweetcorn, first pop it in a microwave safe bowl covered with some water and microwave for a couple of minutes to pre-cook.
- Once cooked, place the sweetcorn into a food processor with the rest of the ingredients and blend until combined, ensuring plenty of chunks of sweetcorn pieces remain.
- Heat a teaspoon or two of olive oil in a large non-stick frying pan over a medium heat. Once hot, drop in large spoonfuls of the fritter mixture and use the back of the spoon to flatten each one into a round fritter shape. The recipe makes enough for 3 large fritters.
- Cook on each side for roughly 2-3 minutes until golden-brown in colour and transfer to a serving plate with your favourite toppings.