Happy Monday morning guys! So sorry this post is late, the blog’s server decided to have a tantrum. Maybe it doesn’t like Mondays either?
Thank you too for all who read and left such lovely comments on my Remarkables news – I am thrilled and so humbled by the support of my friends. Together, we can do Good Things! And if you have ever wondered if you should start a blog… I say DO IT. Go, now!
Ok so on to my fritters. Gosh I love a fritter – they’re so handy for stashing extra veg, they’re super-quick, can be done on a frying pan or barbecue (and therefore great for summer meals!) and the leftovers are handy for lunchboxes. I also love how helpful they are for people first starting out being vegetarian. Take away the meat on your plate and what can you replace it with? Damn right. Frittertastic.
Corn and coriander/cilantro has long been a favourite combo of mine. These are fun served with a little sweet chilli and sour cream, roasted red pepper salsa, tomato chutney, whatever you like, really! Ooh mint raita – now that would be awesome.
Also feel free to throw in whatever you like. I’ve kept them simple here with corn, capsicum and coriander, but they are very amenable to other goodies. I keep the batter on the low side so it’s mostly veg held together, not veg swimming in rubbery batter. I also like to make them tiny-sized for Abby… not that she eats them. If it ain’t a sandwich, she ain’t interested. One day!
Corn fritters
Print recipe
Ingredients
- 2 ears corn, shucked (you can precook them if you like, but I don't bother.)
- 3/4 cups cornmeal/polenta
- 1/2 cup wholemeal self raising flour
- 1 teaspoon salt
- 1 teaspoon cumin
- 1/2 teaspoon ground coriander
- 1 Small capsicum/red pepper, diced
- 1 bunch fresh coriander/cilantro, chopped
- 3/4 cups milk of choice (I use buttermilk or almond milk)
Directions
| Step 1 | |
| Mix all ingredients together. Drop by ladlefuls (ladlesful?) onto a hot greased surface - either frying pan or barbecue. Cook medium-high until browned on both sides and cooked through. | |
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queenobeans says
February 18, 2013 at 8:58 amI make these about once a week as I received a Realfoods seasonal box which usually has corn in it and these are everyone’s favourite. I make a gluten free version using equal amounts of besan ( chick pea ) flour and brown rice flour – I also only use a tiny bit of water ( no milk) as I find the moisture from the veges is almost enough if you mix well ( hands are good) – a tip when shaping is the wet your hands ( not dripping) so the mix doesn’t stick to your hands. A little sprinkle of garam masala added to the cumin is yum too.
Veggie Mama says
February 18, 2013 at 3:14 pmThe garam masala addition is such a good idea!
Mother Down Under says
February 18, 2013 at 9:32 amYum! These are for sure going on the meal plan for next week!
And I get so confused about the whole coriander cilantro thing. I can never remember which one Australians say and which ones Americans say.
Other food words which get me are are shallots, spring onions, green onions and scallions!
It is hard being bilingual! Ha!
Veggie Mama says
February 18, 2013 at 3:14 pmha! lucky for you I am FLUENT in american recipe speak. I always put the Australian first in my recipes. And if you’re australian, all four of those could mean the same thing! Nowadays I just say green onion when I mean green onion/scallion and I say shallot when I mean shallot! Why Australians started calling green onions shallots I’ll never know.
Jay says
February 18, 2013 at 9:36 amYummity, yum, yum. I too love a good fritter. Making these this week xox
Veggie Mama says
February 18, 2013 at 3:12 pmI’m making them again too!
Lizzie B says
February 18, 2013 at 9:58 amSnap on the fritter front – I popped a recipe for veggie fritters on my blog yesterday too! Mine were zucchini and potato based though, as that’s what was in my fridge!
Can’t go wrong with a good veggie fritter!
Veggie Mama says
February 18, 2013 at 3:12 pmOh I did potato fritters a little while ago, read them again this morning and thought “damn, they look fine!”. Gots to get some more fritter action.
Lizzie B says
February 18, 2013 at 5:40 pmI made a rather large batch so I’m living off fritters and salad for a few days, which is fine by me as it’s crazy hot down in Melbourne at the moment! So good, and so easy!
Veggie Mama says
February 20, 2013 at 2:39 pmI am so jealous, the weather has been frightful here lately. I want to enjoy the last bits of summer, dammit!
Kimmi @ The Plastic Diaries says
February 18, 2013 at 10:27 amMmm looks delicious. I have just decided to start my goal of becoming vegan and I am going to be needing a lot of recipes! This is a great start. Thank you.
Veggie Mama says
February 18, 2013 at 3:11 pmOh yes this one will help lots! You can use canned corn too, it’s just as nice. You can also just keep the basic fritter batter and change up the veg!
Kimmi @ The Plastic Diaries says
February 18, 2013 at 3:19 pmI am glad I can use canned corn because I am really lazy and I need as many shortcuts as possible!
Veggie Mama says
February 18, 2013 at 3:23 pmOh I hear you loud and clear! LOUD. ps – can I get that clean deodorant online somewhere?
Kimmi @ The Plastic Diaries says
February 18, 2013 at 3:44 pmOh you sure can – http://bit.ly/XwB4x7. International shipping is only $11.99. They always say 2-6 weeks shipping time but I have never had an order take more than 2 weeks to get to my door. P.S. this is also where I buy my Too Faced stuff!
Veggie Mama says
February 18, 2013 at 5:04 pmBARGAIN! you are the bomb, thank you! *gets out purse*
Kimmi @ The Plastic Diaries says
February 18, 2013 at 5:10 pmAnytime! I am always here to enable cosmetic purchases 🙂
sar (accidental lentil) says
February 18, 2013 at 10:41 ami make these – or a variation of them – so often. they’re the best as we eat them for dinner then they double up as brilliant toddler snacks the next day/s. i hide lentils in mine too.
Veggie Mama says
February 18, 2013 at 3:10 pmAccidentally? 😉
Christie Connelly says
February 18, 2013 at 12:43 pmMe loves a little zucchini in there too, but agree that the holy trinity of corn, cap and coriander is heavenly!!
Veggie Mama says
February 18, 2013 at 3:10 pmSee I gotta have zucchini fritters, then I gotta have corn fritters. I can’t do both! What a weirdo.
Lorraine @ Not Quite Nigella says
February 18, 2013 at 4:10 pmDelicious! Whenever I see fritters on a menu, I just have to order them! 🙂 I should just make them at home 😛
Veggie Mama says
February 20, 2013 at 2:39 pmThey’re my ultimate lazy-girl meal. That and burritos!
Lisa @ Greek Vegetarian says
February 18, 2013 at 8:29 pmOh there is so much corn-fritterness to share here! I love the idea of adding garam masala and cumin, and canned corn for a lazy day, but mint raita would definitely be my choice of accompaniment! Having these cold out of the fridge on a hot, dry Melbourne day would go down a treat!
Veggie Mama says
February 20, 2013 at 2:39 pmI cannot believe I’ve never thought of mint raita before!
cookerandalooker says
February 18, 2013 at 9:10 pmIt’s perfect weather for these at the moment Stacey. It’s hard to beat a good fritter. Thanks for hosting this link up. I’ve already discovered an awesome Greek tart and the Meat Free Week initiative. 🙂
Veggie Mama says
February 20, 2013 at 2:40 pmThis linkup has been the coolest thing! I get loads of inspiration every week.
yTravelBlog says
February 18, 2013 at 9:47 pmOh these look good. I made some gluten-free zuchinni fritters that were delish and so easy the other night, now I am hooked. Could you use egg instead of the flour do you think and it would still work okay?
Veggie Mama says
February 20, 2013 at 2:40 pmYep, I think it would be fine! Whatever binds it together.
Diane says
February 18, 2013 at 11:26 pmHi Stacey,
I couldn’t agree with you more about fritters… so much so I brought millet fritters to your party today. They must be in air….
Veggie Mama says
February 20, 2013 at 2:40 pmOoh I’ve not used millet, but I have been wanting to. I will pop over and have a look! Thank you x
self sagacity says
February 19, 2013 at 4:51 amsounds like this could be a really great breakfast item too.
Veggie Mama says
February 20, 2013 at 2:41 pmI’ve not tried them for breakfast, but they’re a damn fine brunch! 😉
Becky says
February 20, 2016 at 10:54 pmThese look good. My kids like the corn meals. However, I can never be bothered frying, takes too long, and its at the last minute! Do you think these would work baked? I usually try this sort of thing on trays like biscuits or in muffin molds. What do you think?
Veggie Mama says
February 21, 2016 at 11:52 amThat’s such a good question! I’ve never baked them, I prefer the taste of fried. Having said that, I see no reason why they wouldn’t work! either a tray or muffin molds should be fine 🙂