*Disclaimer – I decided to take a few quick snaps on my phone as I was making the fritters yesterday, it wasn’t a planned post so those are the only photos I have – sorry!*
These are an amazing sweet and crunch addition to and spicy main dish or for a quick afternoon snack.
300g Sweetcorn
260g (the drained weight of a 400g tin) of Chickpeas
20/30g of flour
Oil for frying
Salt
Pepper
Optional : Chilli flakes
Put your Sweetcorn and drained Chickpeas into a bowl and mash lightly. Don’t aim to break down all the Sweetcorn and Chickpeas, just until a few are mushy.
Begin to add your flour. Add it slowly, and stir. You are looking for a sticky texture and a very thick batter. Grind in your salt and pepper when you have reached a good consistency.
Lightly flour your hands and begin to portion off the batter and roll into balls, we made 16 good-sized fritters.
Once that is done heat the oil in the pan.
Before you place your fritter balls into the frying pan flatten them out a little into little rounds.
Give them a few minutes, until golden brown and flip.
Remember to either drain them or place them on kitchen paper to remove some of the oil.
There you go. Simple, quick Sweetcorn and Chickpea Fritters. I served ours with a sweet chilli sauce, soured cream and a sprinkle of salt and pepper.
