Corn, Pea & Polenta Fritters



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.

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