Corn, Pea & Polenta Fritters

Scrumptious!

 

These fritters make a great appetizer.  If you want to add another appetizer to the mix and make a full meal, this pairs nicely with my homemade bruschetta recipe or Prosciutto Bruschetta that my kids really enjoy as well as a great san choy bow recipe.  Give it a try, it is really easy to make.

 

 

1 cup peas (fresh shelled peas taste the best)

1 cup corn kernels (straight from the cob, if you can manage it)

6 shallots, thinly sliced

2/3 cup of polenta

salt & ground black pepper

2/3 cup of self raising flour

2 eggs, separated

1/2 cup thick natural reduced-fat yoghurt

vegetable oil, for frying

sweet chilli sauce, for dipping

Combine peas, corn, shallots, polenta, salt & pepper into a large bowl.

Stir well to combine.

Sift in flour and gently stir until well combined.

Mix egg yolks and yoghurt in a small bowl until well combined.

Stir into pea mixture.

Beat egg whites in a medium bowl until soft peaks form.

Fold one third into pea mixture until just combined.

Add remaining egg whites and gently fold in to combine.

Heat 1cm of oil in a large frying pan over medium heat.

Using 1/4 cup mixture per fritter, cook fritters in batches for 3-4 minutes on each side, or until golden and puffed.

Drain on paper towel.

Serve with sweet chilli sauce for dipping.

Makes:  12 fritters.

Total time:  45 minutes (25mins prep + 15 – 20mins cook).

Difficulty:  Medium.