Are veggies a bit overlooked in your home? Especially by the kids? Is it a daily battle to get them to eat veggies at all? These humble little corn and carrot fritters are an easy way to fill up kids (grown ups too!) with the nutritious veggies they need, all wrapped up in a tasty, crispy batter.
When I make these fritters for the teen and his friends, they gather like starving wolves around the hob, hoping to steal a few before they even hit the plate! So I make the fritters last, once all the other elements of our meal are ready. Luckily they only take moments to cook…
I’ve (slowly) managed to wean the teen off eating fritters with half a gallon of ketchup. He’s become quite the gourmet, enjoying a chance to try out (and critique) new dips. His favourite is a spicy tomato salsa and mine is red pepper pesto blended with cool, creamy Greek yoghurt. Yum!
How to make Corn and Carrot Fritters
I like to buy fresh veggies but I’m a busy working mum and have no shame in admitting to a stock of ‘ready-to-go’ veggies in the freezer too. They save me time, help me get food on the table fast and give us invaluable family time. And, luxury of luxuries, they give me a little more ‘me time’ too!! What’s not to love?
When the teen was little, I made these fritters very plainly, with little in the way of spices. Gradually I’ve ‘upped’ the spice count, as the veggies are pretty bland without some ‘bite’ added. I’ve never been a member of the ‘different meals for different members of the family’ club (what is that all about???) so I just made sure I had a spicy dip with my fritters in those early days.
Now we fill the fritters with the mouth-watering flavours of chilli, garlic and cumin. If I’m making them for myself, I toss in a little blue cheese, but for family dinners, it’s a strong Cheddar that does the trick.
The perfect batter for your corn and carrot fritters
Batter is pretty easy to make. The instructions are all below. The biggest trick (one of my gran’s) is to let the batter stand for a while after you’ve made it. There’s some science-y stuff about it allowing the milk to penetrate the flour molecules, but what it means is a smoother, richer batter and that’s what we want!
While you’re letting the batter stand (preferably in the fridge) fry one small onion in a teeny spot of oil, and steam your veggies until just soft (especially if you’re cooking for little kiddos).
Add in the chopped garlic and spices and cook for a moment longer, then scrape the spicy, garlicky onions and veggies into the bowl with the batter and mix well.
Tip: Don’t clean the pan you’ve cooked the onions in! All that lovely oniony oil will add to the flavour of your fritters!
Serve the fritters steaming hot from the pan, with plenty of dipping sauce!
Easy, quick recipe for crispy, golden corn and carrot fritters bursting with flavour
- 4 oz flour (plain or SR)
- 4 oz mixed diced carrots and sweetcorn (tinned/frozen/fresh)
- 4 fl oz milk
- 1 medium egg
- 1 tsp baking powder
- 1 small onion, finely chopped
- 1 clove garlic, finely chopped
- 1 tsp cumin
- 1/2 tsp chili flakes
Add the egg, milk, flour and baking powder to a bowl and whisk well to combine
Set the batter aside to rest for 5 minutes, ideally in the fridge
Add a little oil to a large frying pan, then add the onion and fry until just soft and translucent. Add the garlic and spices and cook for a further minute. Take the pan off the heat
Scrape the onion mix and the veggies into the batter mix and stir well
Using a tablespoon, drop one spoonful at a time of batter mix into the lightly oiled frying pan the onions were fried in
Use a spatula to gently flatten the batter mix, to form each fritter
Cook the fritters until golden bron and crisp, then flip and cook the other side
Serve the fritters piping hot with a bowl of dipping sauce
Are you trying out this recipe? Please leave a comment to let me know and don’t forget to take a picture and tag it #coraliecooks on Instagram so I can see. I LOVE seeing what you come up with.