Sweetcorn fritters

Veggie fritters and spicy wedges partnered with creamy avocado and a crème fraîche dressing

By , 26 June 2019

(3 votes)

Sweetcorn fritters

  • Prep: 5 Mins
    Cook: 40 Mins

  • Serves: 4

Nutritional Info
Each 419g serving contains

  • Energy

    2209KJ

    528KCAL

    26%

  • Fat

    21.4g

    high

    31%

  • Saturates

    5.9g

    low

    30%

  • Sugars

    20.5g

    low

    23%

  • Salt

    1.26g

    low

    21%
of your reference intake.
Typical energy values per 100g: 527kJ/126kcal.
Ingredients
  • 3 sweet potatoes, cut into wedges
  • 4tbsp Cajun seasoning
  • 2tbsp rapeseed oil
  • ½ x 25g pack flat-leaf parsley, finely chopped
  • 400g frozen sweetcorn, thawed
  • 4 spring onions, sliced
  • 60g self-raising flour
  • 2 eggs, beaten
  • 3tbsp crème fraîche
  • 2tbsp sweet chilli jam
  • 1 avocado, peeled and sliced
  • 60g pack rocket
  • 1 red chilli, thinly sliced (optional)
  • 1 lemon, cut into wedges
Method

  • Preheat the oven to 220C/200C Fan/Gas 7.

  • On a large baking tray, toss together the sweet potato, 1tbsp of the Cajun seasoning and 1tbsp of the oil. Roast for 35-40 mins until tender and golden. Toss through most of the parsley, reserving a little.

  • Meanwhile, mix together the sweetcorn, spring onions, flour, eggs and remaining Cajun seasoning.

  • Heat the remaining oil in a nonstick frying pan over a medium setting and, when the oil starts to shimmer, add spoonfuls of the sweetcorn batter to the pan, working in batches. Fry for 2-3 mins on each side until the batter has cooked. Keep warm on a plate lined with kitchen paper until you’ve used all the batter – you should have 12 fritters.

  • Mix together the crème fraîche and chilli jam and sprinkle with the reserved parsley.

  • Serve the fritters with the avocado, rocket, red chilli and lemon, with the crème fraîche on the side.