All Recipes/ Lunch
Sweetcorn and Carrot Fritters
Sweetcorn and Carrot Fritters
Ingredients
- 1 carrot – peeled and grated (squeeze in a muslin or tea towel to drain excess moisture)
- 1 cup (125g) self-raising flour
- ½ teaspoon baking powder
- 180ml full fat milk (any will work — cow’s, soya, oat, coconut, breast or formula)
- 2 medium eggs, whisked
- 1 cup (108g) sweetcorn
- ½ onion, finely diced
- ½ teaspoon ground coriander
- ¼ teaspoon ground cumin
- 2 tablespoons vegetable/rapeseed oil
Instructions
1
Before you start please ensure that excess moisture has been squeezed from the grated carrot, the best way to do this is to place it into a muslin cloth or tea towel and squeeze the moisture out into the sink
2
In a large bowl, mix together all of the ingredients, except the oil, until they are well combined
3
In a large frying pan, heat the oil over a medium heat and then spoon in two tablespoons of your mixture per fritter, cook for two minutes or each side until golden brown
4
Serve once cooled.
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