Skip to content

We use cookies and similar technologies (“cookies”) to help give you the best experience on our site and to show you relevant advertising. If you continue to use this site, we’ll assume that you’re happy to receive all cookies.

Mini Mexican sweetcorn fritters recipe

Mini Mexican sweetcorn fritters recipe

4 ratings

Channel your favourite Mexican flavours into this mini sweetcorn fritters recipe for a colourful canapé. The crispy golden fritters are loaded up with chilli, coriander and spring onions then topped with a dollop of smashed avocado for the perfect bite. See method

  • Makes 15
  • 30 mins to prepare and 10 mins to cook
  • 87 calories / serving
  • Healthy
  • Vegan
  • Vegetarian
  • Dairy-free

Ingredients

  • 3 tbsp vegetable oil
  • 200g frozen or tinned sweetcorn
  • 4 spring onions, finely sliced
  • 1 red chilli, deseeded and finely sliced
  • ½ 30g pack fresh coriander, finely chopped, reserving a few leaves for garnish
  • 100g plain flour
  • ½ tsp baking powder
  • 1 tsp smoked paprika
  • 1 tbsp fajita seasoning
  • 100ml soya milk

For the smashed avocado

  • 1 large ripe avocado
  • 1 lime, zested and juiced
If you don't have any spring onions, try using white onions or leeks and adjust the amount accordingly

Each serving contains

  • Energy

    360kj
    87kcal     4%

  • Fat

    6g 8%

  • Saturates

    1g 5%

  • Sugars

    1g 1%

  • Salt

    0.3g 5%

of the reference intake
Carbohydrate 7.5g Protein 1.6g Fibre 0.9g

Method

  1. Heat 1 tbsp oil in a large frying pan over a medium-high heat. Add the sweetcorn and fry for 6 mins, tossing occasionally, until golden and starting to pop. Tip into a bowl and mix with the spring onion and red chilli, saving a little of both to garnish. 
  2. Add the remaining fritter ingredients and stir to combine until you have a smooth, thick batter. 
  3. Heat the remaining oil in the frying pan over a medium-high heat and, working in batches, fry tablespoons of the batter for 1-2 mins on each side until golden and crisp. Set aside on a plate lined with kitchen paper while you cook the remaining fritters.
  4. For the smashed avocado, mash the avocado and lime together with a generous pinch of salt and pepper until you have a rough paste. Top each fritter with a little avocado and serve on a platter scattered with the lime zest, spring onion, chilli and coriander.   

Tip: Fry the fritters up to 2 days in advance and freeze or store in an airtight container in the fridge. Reheat in the oven to piping hot before serving. 

See more Canapé recipes

You may also like

Be the first to comment

Before you comment please read our community guidelines.