Wholesome Sweetcorn and Jalapeño Fritters

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recipe by Suvi Coffey

  • Time icon
    Total Time
    25mins
  • Serves icon
    Serves
    4
  • Calories icon
    Calories
    714

Made with wholemeal spelt flour, these fritters are slightly more dense than your average sweetcorn fritter but just as delicious. Swerve immediately nice and hot with a sprinkle of salt and either Sriracha mayo or mari-rose/cocktail sauce. Feel free to add some finely chopped onions or herbs, or leave out the Jalapeños for less of a kick.

recipe updated Oct 8, 2019

Ingredients

  • Spelt flour icon
    Spelt flour
    125g (about 1⅛ cups)
  • Polenta icon
    Polenta
    2 tbsp (21g)
  • Baking powder icon
    Baking powder
    1 tsp (5g)
  • Sea salt icon
    Sea salt
    as needed
  • White pepper icon
    White pepper
    as needed
  • Milk icon
    Milk
    125ml (½ cup)
  • Egg icon
    Egg
    2 (100g)
  • Egg yolk icon
    Egg yolk
    1 (20g)
  • Canned corn icon
    Canned corn
    340g (about 2 cups)
  • Jalapeño pepper icon
    Jalapeño pepper
    2 (28g)
  • Sunflower oil icon
    Sunflower oil
    1 cup (240ml)

Tools

  • kCook icon Whisk
  • kCook icon Wooden spoon
  • kCook icon Stove
  • kCook icon Paper towels
  • kCook icon Medium bowl
  • kCook icon Frying pan

Step preview

  1. Add spelt flour, polenta, baking powder, sea salt and white pepper to a clean medium bowl
  2. Mix
  3. Add milk, egg, egg yolk, canned corn and jalapeño pepper to the medium bowl
  4. Mix until just combined then set aside
  5. Add sunflower oil to a clean frying pan
  6. Heat until bubbles form - high heat
  7. Spoon content of medium bowl into frying pan one by one
  8. Cook
  9. Flip medium bowl carefully and continue
  10. Drain with paper towels
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