Pea & Sweet Corn Fritters Recipe - Cook it Real Good (2024)

Jump to Recipe

You can make these deliciously healthy pea and sweet corn fritters with just a few pantry and freezer staples. Great for lunch boxes or simple dinners. These quick and easy fritters will be ready in 30 minutes.

These healthy Pea & Sweet Corn Fritters are one of those special foods that can be enjoyed at any time of day! Serve them with a side of bacon for breakfast, alongside a salad for lunch or with some veggies for an easy dinner.

You can also pop them in lunch boxes for the kids! They are made with a few pantry and freezer staples that are budget-friendly and easy to keep on hand.

I absolutely love fritters of all kinds - they're so easy to make and always a crowd pleaser. I'm sure these classic pea and corn fritters will fast become a favourite in your house, as they have in ours.

Why you'll love this recipe...

Quick and easy.
Full of flavour.
Kid-friendly.

INGREDIENTS

I think it's important to have a few dinner recipes up your sleeve that you can make out of pantry and freezer staples you always have on hand. These pea and corn fritters are definitely that!

Olive Oil
Frozen Peas
Frozen Corn
Milk
Egg
Self-Raising Flour -If you don't have self-raising flour simply use a mixture of plain / all purpose flour and baking powder. The conversion is 1 cup of flour to 2 teaspoons of baking powder.
Brown / Yellow Onion
Salt + Pepper

HOW TO MAKE PEA & SWEET CORN FRITTERS - STEP BY STEP

Bring a small pot of water to boil, then add in frozen peas and corn and boil for 2 minutes. Drain and leave the peas and corn to cool.

Add milk, egg and flour to a large mixing bowl and mix well. Add onion, peas, corn, salt and pepper and mix well.

TROUBLESHOOTING - WHY ARE MY FRITTERS SOGGY?

There are a few reasons why fritters might go soggy after being cooked. The first is that the oil wasn't hot enough before adding the fritters to the pan. The fritters then absorb the oil in the pan.

Another could be that your batter is too thin. If the batter doesn't hold it's shape when you spoon it into the frying pan, then you need to add more flour to get the right consistency.

If you are making fritters for the first time try making one fritter first as a test and you can make necessary tweaks (heating your oil more, adding more flour to the batter etc) before making the rest of the batch.

WHAT TO SERVE WITH YOUR FRITTERS?

You can eat Pea and Sweet Corn Fritters on their own or with a simple side of mashed potatoes or a garden salad. If you're looking for something more, here's some delicious sides that would compliment fritters well...

Cabbage and Crunchy Noodle Salad
Greek Lemon Potatoes
Easy Greek Salad
Crispy Brussels Sprouts with Bacon
Roasted Carrots with Feta and Dukkah

CAN YOU FREEZE COOKED FRITTERS?

Absolutely! Individually wrap fritters in cling wrap / plastic film, then pop in an airtight container or freezer bag and store for up to 1 month. Thaw overnight in the fridge when you’re ready to use and follow the reheat instructions below.

HOW TO REHEAT FRITTERS:

Heat oven to 180C / 350F. Pop fritters on a baking tray lined with baking paper or a silicon mat, and place tray in the oven for 10 minutes, or until fritters are heated all the way through.

You can reheat in the microwave, although, I find this method makes the fritters soft and soggy and I don’t recommend it.

TIPS FOR COOKING GREAT FRITTERS

You want a thick batter for these fritters. If you find it's a little too thin simply add in some more flour. The batter should be thick enough to hold its shape on a tablespoon without pouring off everywhere.
Add just enough oil to cover the bottom of your frying pan. Make sure it’s hot before popping the fritters in. If you skip this step, the fritters will take on the oil and become soggy.
Cook the fritters in batches, about 3-4 at a time so you don’t overcrowd your pan. Add more oil if it dries out completely.

MORE FRITTER RECIPES

Zucchini and Corn Fritters
Pumpkin Fritters
Potato Fritters
Corned Beef Fritters
Crispy Vegetable Fritters
Greek Zucchini Fritters (Kolokithokeftedes)
Zucchini and Halloumi Fritters
Gluten-Free Zucchini Fritters
Pea and Feta Fritters

If you’ve made these Pea & Sweet Corn Fritters I’d love to hear how you enjoyed them! Pop a comment and a star rating below!

You can also FOLLOW MEonFACEBOOK,INSTAGRAMandPINTERESTto keep up to date with more delicious recipes.

📋 RECIPE

Pea & Sweet Corn Fritters

Yield: 4

Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes

You can make these delicious pea and sweet corn fritters with just a few pantry and freezer staples. Great for lunch boxes or easy dinners. These quick and easy fritters will be ready in 30 minutes.

Ingredients

1 cup Frozen Peas
1 cup Frozen Corn
¾ cup Self-Raising Flour (SEE NOTES)
1 Egg
½ cup Milk
½ Brown / Yellow Onion, finely diced
Salt + Pepper, to taste
Olive Oil, for frying

Instructions

Bring a small pot of water to boil, then add in frozen peas and corn and boil for 2 minutes. Then drain and leave the peas and corn to cool.
Add milk, egg and flour to a large mixing bowl and mix well. Add onion, pea, corn, salt and pepper and mix well.
Heat enough oil to just cover the bottom of a frying pan on medium heat. Place 2 tablespoons of the mixture in the pan. Repeat with the remaining mixture, cooking in batches without overcrowding the pan (I usually fit 3 fritters each batch). Cook for 3-4 minutes each side until golden and crispy.If the pan gets too dry between batches, add some more oil. Transfer cooked fritters to a plate lined with paper towel.

Notes

YIELD

Makes approx. 9 fritters, which will feed 3-4 adults as a main.

FLOUR

If you don't have self-raising flour simply use a mixture of plain / all purpose flour and baking powder. For this recipe use ¾ cup of plain / all purpose and 2 teaspoons of baking powder.

TIPS FOR COOKING GREAT FRITTERS

You want a thick batter for these fritters. If you find it's a little too thin simply add in some more flour. The batter should be thick enough to hold its shape on a tablespoon without pouring off everywhere.
Add just enough oil to cover the bottom of your frying pan. Make sure it’s hot before popping the fritters in. If you skip this step, the fritters will take on the oil and become soggy.
Cook the fritters in batches, about 3-4 at a time so you don’t overcrowd your pan. Add more oil if it dries out completely.

Nutrition Information:

Yield: 9Serving Size: 1
Amount Per Serving:Calories: 89Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 22mgSodium: 218mgCarbohydrates: 17gFiber: 2gSugar: 2gProtein: 4g

Pea & Sweet Corn Fritters Recipe - Cook it Real Good (2024)

FAQs

Why are my fritters not crispy? ›

The most common causes for soggy fritters are too much batter (basic flour and egg batter like used in pancakes will never cook up crispy), and whatever you're frittering leeches too much water when cooking.

Discover More Details ›

Does baking soda make fritters crispy? ›

Is baking soda or powder best for frying? A pinch of baking soda can help produce crispy fried foods. It reacts with the acid in the batter to create carbon dioxide bubbles. These lead to an airy batter and a crisper, fluffier result.

Read The Full Story ›

How do you make fritters less soggy? ›

The eggs you use need to be small and cold. Larger eggs have more water from the egg white, resulting in wetter batter and soggy fritters. Add flour to your wet batter! Most veggies have a high water content (which we know equals soggy fritters).

Discover More Details ›

Why are my corn fritters falling apart? ›

If your oil temperature drops, the fritters will soak up excess oil while cooking, leaving them soggy. Why are my corn fritters falling apart? If using frozen or canned corn, make sure to drain well to eliminate excess moisture. Always spoon and level dry ingredients to make sure your measurements are consistent.

What makes batter more crispy? ›

Rice flour and cornstarch work particularly well because they fry up crispier than wheat flour. They also absorb less moisture and fat during the frying process, making the products less greasy. This is why rice flour is often used when making tempura because it produces a very thin and crispy, dry crust.

View Details ›

Is baking soda or powder better for crispy batter? ›

Baking soda doesn't, but baking powder does. Don't use it in huge quantities, but like, a teaspoon of baking powder to a cup of flour when making a batter will elicit extra crispiness.

Find Out More ›

What powder makes food crispy? ›

But the baking powder is key, because it acts like a salt. It helps draw moisture to the surface, where it can evaporate. Since they have similar reactions, we typically combine baking powder and table salt to amplify this effect, resulting in extra-crispiness.

Read On ›

What does baking powder do to fritters? ›

They just need a simple, light batter of flour, cornstarch, and baking powder mixed with seltzer to tie them together. The seltzer and baking powder ensure that the fritters are shatteringly crisp–even slightly tired vegetables emerge from the oil crunchy, fresh, and sweet.

Explore More ›

Which type of cooking method is used for fritters? ›

Baking. While baking the fritters may seem like a more wholesome choice, I encourage you to fry them. Frying ensures you'll get that extra-crispy exterior, which is the sign of a great fritter.

Keep Reading ›

How do you know when fritters are cooked? ›

Take heaped tablespoons of the mixture and place into the fry pan. Cook for 3-5 minutes or until golden, flip each fritter and cook for another 2-3 minutes. Place the cooked fritters onto a plate lined with kitchen paper and continue to cook until no batter remains.

Read On ›

What is the purpose of the egg in fritters? ›

Alternatively, don't use them at all. The eggs are there with the flour to bind the fritters together, and to make the fritters rise a little, but they're not absolutely necessary where cheese will melt and act as binding.

Discover More ›

How can I thicken my fritter batter? ›

Adding flour to a wetter batter will give you the thick consistency you want. Add crumbled stock cubes for a flavourful kick! Add as little or as much as you like (or none at all), depending on the flavour you want.

Should fritter batter be thick? ›

You want a thick batter for these fritters. If you find it's a little too thin simply add in some more flour. If the batters too thick (can still see flour etc), add a dash of milk. The batter should be thick enough to hold its shape on a tablespoon without pouring off everywhere.

See Details ›

Why are my fritters soft? ›

When frying, work in batches and avoid sticking the fritters too close together in the pan. If they are too close, they'll create steam which will make them too soft. Use hot oil! Don't add the fritters to the pan until the oil is nice and hot.

Why are my potato fritters soggy? ›

If your potato fritters are soggy, it's likely because too much liquid remained in your vegetables or the oil and skillet weren't hot enough. A hot skillet with hot oil is how you keep potato pancakes crispy.

Tell Me More ›

Why did my apple fritters get soggy? ›

Frequently Asked Questions. Why are my apple fritters soggy? This is most likely the result of oil temperature. If your oil is too cool, your fritters will take a long time to fry and will end up greasy.

Why are my apple fritters not crispy? ›

Best tips for apple fritters:

Use two spoons to drop the batter into the oil and spread gently. If you drop a scoop of batter into the oil, the outside will be crispy and the center will be raw. To make them really crispy, I prefer to fry them until they are dark brown not just golden brown.

Get More Info ›