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Whether freshly made and piping hot or eaten as leftovers cold, corn and pea fritters are always tasty. Often so tasty that a single batch doesn’t quite cut it for a hungry family. Fortunately, our corn and pea fritters recipe is quick and easy, remaining straightforward to whip double and still whip up in a hurry. Light, fluffy, and bursting with cheesiness and the fresh savory flavor of chives, few pan-fried fritters can compare.
- 1 Cup Corn Fresh/Frozen
- 1 Cup Peas Fresh/Frozen
- 1 Cup Self-Rising Flour
- ¼ Cup Cornflour
- 2 Teaspoons Salt
- 2 Teaspoons Black Pepper
- ½ Teaspoon Paprika
- 2 Tablespoon Cream Cheese Optional
- ½ Cup Full Fat Milk
- 3 Large Eggs Beaten
- 1 Large Shallot Finely Minced
- 2 Tablespoons Fresh Chives Finely Chopped
- 1 Cup Cheddar Cheese
- Olive Oil For Frying
- Heat a small pot filled with boiling water over high heat until rapidly boiling.
- Add the peas and corn and boil for four to five minutes or until tender. Drain, side aside, and allow to cool.
- In a large mixing bowl, combine the self-rising flour and cornflour with two teaspoons of salt, two teaspoons of black pepper, and half a teaspoon of regular paprika.
- In a jug or separate container, mix the cream cheese into the milk and then whisk this solution into the beaten egg.
- Combine the wet ingredients with the dry and add the corn, peas, onion, and chopped chives.
- Once well mixed, stir in the grated cheese.
- Allow the corn and pea fritter batter to rest in the fridge for ten minutes.
- Once ten minutes have passed, stir well and heat a frying pan lightly coated with olive or vegetable oil over medium heat.
- As soon as the pan is hot enough to sizzle as soon as the batter touches the oil, scoop out roughly three tablespoons of batter to form one large fritter at a time.
- Fry in batches of three or four fritters for three to four minutes a side without overcrowding the pan, or until your corn and pea fritters are golden, crispy, and cooked through.
- Allow to drain on paper towels before serving.
Corn And Pea Fritters Tips
- The best combination of corn and peas is generally fresh corn and frozen peas.
- We advise cooking your peas and corn in advance so that you can give them ample time to drip dry and cool down. Fritters need as little extra moisture as possible.
- Furthermore, don’t overmix the batter, or your fritters will come out flat instead of light and puffy.
- To test if the oil is ready, flick a few grains of flour into the oil. If they start sizzling immediately, your pan is ready.
- Maintain a quarter-inch level of oil and wait for it to heat after topping up the pan before frying to make sure that all your fritters fry properly.
The cornflour in our corn and pea fritter recipe is optional. If you’re all out of cornflour, simply use an extra quarter cup of flour instead. Paprika is another ingredient that can be omitted with only a slight change to the flavor. While we strongly advise that you hunt down chives, you can make these fritters with almost any fresh herbs you have available. Parsley is a reliable choice. Shallots have the best flavor for our recipe, but yellow or brown onions will do.
The cream cheese in this recipe helps the fritters cook light and fluffy, but you can always substitute cottage cheese instead if you’ve got a tub waiting in the fridge. Instead of cheddar, any equal quantity of a medium to hard cheese will do. Melting cheeses are typically too soft for fritter batter, creating difficulty when frying. Cheese curds are one of the best cheddar cheese substitutes for corn and pea fritters. You’ll need to add a cup or more of broken apart curds, but the cheese in your fritters will come out stretchy, gooey, and great.
If you want to elevate our corn and pea fritters recipe even further, use half the amount of shallots and add three to four tablespoons of finely chopped spring onion to your batter instead. Bits of bacon is another popular addition that suits breakfast in many households. The amount to add is up to you. Chopped-up wieners are another family favorite. When it comes to fritters, you’re looking for more blended-in ingredients than actual thin batter so keep this in mind.
Those with a taste for spicy food can always add in two to three finely chopped chilis. Whether or not to deseed them first is at your discretion. If you’re turning these tasty pea and corn fritters into something hot and spicy, double the paprika and add a teaspoon of chili powder to your mix. Adding a burn calls for balance, so grate up a small carrot and mix it into your batter too. Finely chopped green pepper goes great with chili, just be sure to add sparingly if you do. One doesn’t want to overpower the flavor of the cheesy peas and corn.
Corn and pea fritters are great for breakfast, lunch, or supper. For a filling brunch, try corn and pea fritters with mushroom avocado toast. Otherwise, serve aside deep-fried potato wedges, crumbed mushrooms, or even fried onion rings for a satisfying lunch. The ideal serving suggestion is a dollop of cream cheese or cottage cheese atop a hot fritter, while other condiments like tomato sauce and spicy relishes pair just as well. For a complete dinner, try serving corn and pea fritters with mash and gravy and perhaps a light green salad.
Although all chefs will advise you to cook food fresh for the best flavor, pea and corn fritters can be safely frozen and reheated. To minimize exposure to moisture, seal each fritter individually in plastic wrap and then in foil. Keep the wrapped fritters in an airtight container or ziplock bag in the freezer. We suggest eating them within a week or two, but your fritters will remain edible for up to two months.