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 that my kids really enjoy as well as a great san choy bow recipe.  Give it a try, it is really easy to make.

Ingredients

 
 
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

Directions

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.
fritters served on a plate

Corn Pea and Polenta Fritters

Amazing homemade vegetable fritters.
5 from 1 vote
Prep Time 25 mins
Cook Time 20 mins
Course Appetizer
Cuisine American
Servings 12 fritters
Calories 131 kcal

Equipment

  • large bowl
  • medium bowl
  • small bowl
  • large frying pan

Ingredients
  

  • 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
  • cup polenta
  • cup self raising flour
  • 2 eggs separated
  • ½ cup thick natural reduced fat yoghurt
  • vegetable oil for frying
  • sweet chilli sauce for dipping
  • 1 pinch salt to taste
  • 1 pinch ground pepper to taste

Instructions
 

  • 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.

Notes

Please note: calorie content refers to 2 fritters per serving.
Keyword corn fritters, vegetable fritters

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