My simple Sweetcorn Fritters are another versatile option for entertaining. They can be served alone, as part of a salad or even inside a pitta bread. You can add any dressing or dipping sauce you like but they are particularly good with pesto mayonnaise!
As a rough guide, this recipe makes 8 large fritters or 16 small fitters.
- 400g cannellini beans
- 200g sweetcorn
- 100ml water
- 100ml rapeseed oil
- 1 clove of garlic
- 4 tbsp. wholemeal flour
- 4 tbsp. nutritional yeast
- 2 tbsp. lemon juice
- 1 tbsp. fresh or dried basil
- 1 tbsp. fresh or dried oregano
- Sea salt and white pepper to taste
Drain and rinse the cannellini beans thoroughly in a colander. Add the drained and rinsed beans to a food processor along with the sweetcorn and the garlic. There’s no need to chop the garlic, just peel it.
Process for 30 seconds then add the wholemeal flour, nutritional yeast, basil and oregano.
Process for 30 seconds whilst pouring in the water and lemon juice.
Season to taste then process for a further 30 seconds. You should have a smooth but firm mixture which can be shaped in to fritters. If the mixture is too wet, add more wholemeal flour. If the mixture is too dry, add more water.
Heat the rapeseed oil in a large frying pan using a medium heat then add the fritters. Fry each side for 10 minutes, or until crispy and golden.