Corn Fritters Recipe For A Healthy Twist On Fried Delights

Packed with fibre and rich in vitamins, corn offers more than just its delightful sweetness. Corn Fritters Recipe brings this vibrant ingredient front and centre, creating a treat that's as nourishing as it is irresistible. Utilizing versatile corn, whether fresh, frozen, or canned, this 30-minute recipe promises bursts of flavour in every bite, enhanced with the savoury addition of bell peppers and herbs. A favourite among both kids and adults, these corn fritters serve as an excellent side dish or a scrumptious snack for any occasion. Quick and easy, this recipe ensures a delightful culinary experience with minimal effort.

Ingredients

½ cup all-purpose flour
1 large egg
¼ cup water
1 tsp. baking powder
1 tbsp. olive oil
1 cup corn kernels (fresh, frozen and thawed, or canned and drained)
1 medium bell pepper, seeded and diced
¼ cup chopped parsley
¼ cup chopped chives
½ tsp. salt, or to taste
½ tsp. pepper, or to taste
Olive oil for frying (about 3-4 tablespoons)

Instructions

Prepare the batter: In a medium bowl, whisk together the flour, baking powder, egg, and water until the batter is smooth. Then, add the olive oil, salt, and pepper, mixing well.
Add veggies: To the batter, incorporate the corn, bell pepper, parsley, and chives. Mix well and set aside.
Cook: Heat a large non-stick skillet over medium heat and pour about 3-4 tablespoons of olive oil onto it. Once the oil is hot, add a heaping tablespoon of the corn mixture at a time, lightly flattening the tops to make the fritters even. Cook for 3-4 minutes per side, or until golden brown. If they brown too quickly, reduce the heat.
Serve: Once cooked, place the corn fritters on a paper towel-lined plate to absorb any excess oil.

Healthier Option

If you'd like a healthier version, you can bake the fritters instead of frying:

Option A: Lightly spray a non-stick muffin tin with oil, divide the corn mixture among the 12 muffin cups, and bake for about 15 minutes at 350°F.
Option B: Lay parchment paper on a cookie sheet, add a heaping tablespoon of the corn mixture, and bake for about 15 minutes at 350°F. This method means you won’t need oil to prevent sticking.