These healthy Pea & Sweet Corn Fritters are one of those special foods that can be enjoyed at any time of day! Serve them with a side of bacon for breakfast, alongside a salad for lunch or with some veggies for an easy dinner. You can also pop them in lunch boxes for the kids! They are made with a few pantry and freezer staples that are budget-friendly and easy to keep on hand. I absolutely love fritters of all kinds - they’re so easy to make and always a crowd pleaser. I’m sure these classic pea and corn fritters will fast become a favourite in your house, as they have in ours.
Why you’ll love this recipe…
Quick and easy. Full of flavour. Kid-friendly.
INGREDIENTS
I think it’s important to have a few dinner recipes up your sleeve that you can make out of pantry and freezer staples you always have on hand. These pea and corn fritters are definitely that!
Olive Oil Frozen Peas Frozen Corn Milk Egg Self-Raising Flour - If you don’t have self-raising flour simply use a mixture of plain / all purpose flour and baking powder. The conversion is 1 cup of flour to 2 teaspoons of baking powder. Brown / Yellow Onion Salt + Pepper
HOW TO MAKE PEA & SWEET CORN FRITTERS - STEP BY STEP
Bring a small pot of water to boil, then add in frozen peas and corn and boil for 2 minutes. Drain and leave the peas and corn to cool.
Add milk, egg and flour to a large mixing bowl and mix well. Add onion, peas, corn, salt and pepper and mix well.
Heat enough oil to just cover the bottom of a frying pan on medium heat. Place 2 tablespoons of the mixture in the pan. Repeat with the remaining mixture, cooking in batches without overcrowding the pan (I usually fit 3 fritters each batch). Cook for 3-4 minutes each side until golden and crispy. If the pan gets too dry between batches, add some more oil. Transfer cooked fritters to a plate lined with paper towel.
TROUBLESHOOTING - WHY ARE MY FRITTERS SOGGY?
There are a few reasons why fritters might go soggy after being cooked. The first is that the oil wasn’t hot enough before adding the fritters to the pan. The fritters then absorb the oil in the pan. Another could be that your batter is too thin. If the batter doesn’t hold it’s shape when you spoon it into the frying pan, then you need to add more flour to get the right consistency. If you are making fritters for the first time try making one fritter first as a test and you can make necessary tweaks (heating your oil more, adding more flour to the batter etc) before making the rest of the batch.
WHAT TO SERVE WITH YOUR FRITTERS?
You can eat Pea and Sweet Corn Fritters on their own or with a simple side of mashed potatoes or a garden salad. If you’re looking for something more, here’s some delicious sides that would compliment fritters well…
Cabbage and Crunchy Noodle Salad Greek Lemon Potatoes Easy Greek Salad Crispy Brussels Sprouts with Bacon Roasted Carrots with Feta and Dukkah
CAN YOU FREEZE COOKED FRITTERS?
Absolutely! Individually wrap fritters in cling wrap / plastic film, then pop in an airtight container or freezer bag and store for up to 1 month. Thaw overnight in the fridge when you’re ready to use and follow the reheat instructions below.
HOW TO REHEAT FRITTERS:
Heat oven to 180C / 350F. Pop fritters on a baking tray lined with baking paper or a silicon mat, and place tray in the oven for 10 minutes, or until fritters are heated all the way through. You can reheat in the microwave, although, I find this method makes the fritters soft and soggy and I don’t recommend it.
TIPS FOR COOKING GREAT FRITTERS
You want a thick batter for these fritters. If you find it’s a little too thin simply add in some more flour. The batter should be thick enough to hold its shape on a tablespoon without pouring off everywhere. Add just enough oil to cover the bottom of your frying pan. Make sure it’s hot before popping the fritters in. If you skip this step, the fritters will take on the oil and become soggy. Cook the fritters in batches, about 3-4 at a time so you don’t overcrowd your pan. Add more oil if it dries out completely.
MORE FRITTER RECIPES
Zucchini and Corn Fritters Pumpkin Fritters Potato Fritters Corned Beef Fritters Crispy Vegetable Fritters Greek Zucchini Fritters (Kolokithokeftedes) Zucchini and Halloumi Fritters Gluten-Free Zucchini Fritters Pea and Feta Fritters
If you’ve made these Pea & Sweet Corn Fritters I’d love to hear how you enjoyed them! Pop a comment and a star rating below! You can also FOLLOW ME on FACEBOOK, INSTAGRAM and PINTEREST to keep up to date with more delicious recipes. YIELD Makes approx. 9 fritters, which will feed 3-4 adults as a main. FLOUR
If you don’t have self-raising flour simply use a mixture of plain / all purpose flour and baking powder. For this recipe use ¾ cup of plain / all purpose and 2 teaspoons of baking powder.
TIPS FOR COOKING GREAT FRITTERS
You want a thick batter for these fritters. If you find it’s a little too thin simply add in some more flour. The batter should be thick enough to hold its shape on a tablespoon without pouring off everywhere. Add just enough oil to cover the bottom of your frying pan. Make sure it’s hot before popping the fritters in. If you skip this step, the fritters will take on the oil and become soggy. Cook the fritters in batches, about 3-4 at a time so you don’t overcrowd your pan. Add more oil if it dries out completely.
