Corn Pea and Polenta Fritters
Amazing homemade vegetable fritters.
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
- ⅔ cup polenta
- ⅔ 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.