When Jenjen of Milk & Cookies announced the theme for Hey Hey It’s Donna Hay #6 – F is for Fritter, I took it as a sign that yes, I had to take part! I love fritters of many kinds (except the deep fried mars bars as found at a certain fish’n’chip shop in Yarraville – that should be OUTLAWED!), and this event was the perfect opportunity to play around with some ideas that I’d had and try and create something new and exciting!
Now, in Korean cuisine we have a type of fritter called ‘bin-dae-dok‘, a fritter made with many ingredients, but the base is soaked and ground mung beans. The pureed beans make the entire fritter slightly chewy, crumbly and thick without giving it a cakey texture that can be found by the use of flour.
Extremely Simple Corn Fritter Recipe
Using this idea, I decided to use cannellini beans as the base for my corn fritters recipe, hoping to get a similar effect. Cannellini beans hail from Italy and are large, creamy white beans that are smooth and soft when cooked, a lovely addition to pastas and stews.
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When you study and work, it leaves little time for prepreparation of food, and so I decided to go with tinned cannellini beans from my local Italian deli. I knew they needed something that would provide contrast and play as the main star in these fritters as the beans only have a very subtle flavour, in the end I decided to go for simplicity and just chucked in some frozen corn to be the star of this show.
Chilli Cannellini and Corn Fritters Recipe Ingredients
- 1 x 420g tin of cannellini beans, drained
- 2 cups frozen sweet corn
- 1 large onion, finely diced
- 1 tsp ground garlic
- 2 level tsp chilli powder
- 1 medium egg
- 1 egg yolk
- 1/2 cups breadcrumbs
- 1/4 cup plain flour
- Salt and pepper to taste
- Oil for frying
How to Make Corn Fritter Recipe
1. Puree the cannellini beans till they are almost completely smooth. Mix in the corn, onion, garlic and chilli, make sure the mixture is well combined.
2. Add the egg, egg yolk, breadcrumbs and flour to the mixture and mix well to combine. Check the batter, you want one tablespoon to be chock full of corn. If you it looks a bit batter heavy, then add some more corn.
3. Add salt and pepper to taste and check the consistancy of the mixture. It should be fairly thick and gloopy. If it is too watery, add more breadcrumbs or flour. Warning – adding too much flour will result in a very doughy and rubbery fritter.
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4. Heat up a frying pan with some oil, then drop tablespoons of the mixture into the pan and fry till golden brown and crunchy. Flip and fry till done, then drain on some paper towels.
5. The chilli and the sweetness of the corn results in a fritter that can be enjoyed on it’s own, but if you want a dipping sauce I’d go with a sweet chilli sauce 🙂
These corn fritters recipe are crunchy and crumbly and an absolute delight. The crumbly texture of the base contrasts with the firmness of the corn, and the heat from the chilli is balanced by the sweet juice of the corn.