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Mini Mexican sweetcorn fritters recipe

Mini Mexican sweetcorn fritters recipe

5 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

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

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