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Sweetcorn Fritters

Dietary fiber present in corn has been linked to a lower risk of several diseases, including heart disease and some cancers. Even more, eating enough fiber promotes healthy digestion and may protect you against gut issues

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    Cajun Spice 1.0 grams

    Cajun Spice

    Cornstarch 20.0 grams

    Cornstarch

    Chickpea Flour 35.0 grams

    Chickpea Flour

    Spring Onions 15.0 grams

    Spring Onions

    Corn Kernels 50.0 grams

    Corn Kernels

    Green  Zucchini 200.0 grams

    Green Zucchini

    Tomato 35.0 grams

    Tomato

    Mixed Salad leaves 20.0 grams

    Mixed Salad leaves

    Mango Chutney by Let's Cook 25.0 grams

    Mango Chutney by Let's Cook


    • Time : 30.0 mins
    • |
    • Calories: 198.0 kcal
    • |
    • Protein : 5.0 g
    • |
    • Fat : 1.0 g
    • |
    • Carb. : 44.0 g
    : Your Kitchen Essentials
    Utensils: Pan | Mixing Bowl |
    Pantry: Salt | Pepper | Your preferred cooking oil | Extra virgin olive oil |
    : Prepare the Ingredients
    Wash and dry the vegetables prior to chopping (as required):

    - Green Zucchini: either grate it or dice it as finely as you can
    - Tomato: cut into small dices
    - Spring Onions: chop as finely as you can
    - Mixed Salad leaves: just wash and dry them.
    : Prepare the Batter
    In a mixing bowl, combine; Zucchini, Corn Kernels, Tomato, Spring Onions, Cornstarch, Chickpea Flour, Cajun spice, Salt and Pepper. Gently mix them to form almost dough like consistency. You should be able to shape them in to a patties.
    : Shallow Fry the Fritters, Plate and Serve
    Heat some oil in a pan and bring it to a medium heat. Then start shallow frying your fritters. They will need ideally 5 minutes on each side. Check the fritters.
    In case you think they are about to start burning, immediately flip them over and then lower the heat. You will need enough heat to travel through the fritter to cook it through, be patient and use a low to medium heat setting.
    Once done, remove from the pan and put them on paper towel to drain excess oil.

    Salad:
    Add some extra virgin olive oil, salt and pepper to mixed salad leaves. Toss well.

    Plate and Serve:
    Plate the fritters and serve with the side salad and mango chutney.