Recipes
Sweetcorn fritters
Veggie fritters and spicy wedges partnered with creamy avocado and a crème fraîche dressing
Veggie fritters and spicy wedges partnered with creamy avocado and a crème fraîche dressing
(6 votes)
Cook: 45 Mins
Serves: 4
Price: £1.19 per serving
Nutritional Information
Each 419g serving contains
Energy
2208kj
528kcal
2208kj
528kcal
26%
Fat
21.4g
21.4g
High
31%
31%
Saturates
5.9g
5.9g
High
30%
30%
Sugars
20.5g
20.5g
Med
23%
23%
Salt
1.26g
1.26g
Med
21%
21%
of your reference intake.
Typical energy values per 100g:
527kj/126kcal
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
1
Preheat the oven to 220C/200C Fan/Gas 7.
2
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.
3
Meanwhile, mix together the sweetcorn, spring onions, flour, eggs and remaining Cajun seasoning.
4
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.
5
Mix together the crème fraîche and chilli jam and sprinkle with the reserved parsley.
6
Serve the fritters with the avocado, rocket, red chilli and lemon, with the crème fraîche on the side.