These fresh, light, herby, cheesy sweetcorn and spinach fritters are one of my go-to foods for a quick, tasty meal. The thing I absolutely love about this recipe is that it is so versatile. You can pair them with absolutely anything and eat them for breakfast, lunch, brunch, dinner or even a midnight snack! Leave out the cheese for a healthier version, but be warned, the cheese makes them SO moreish!
Serve on their own as a lovely, light meal with a side salad or top with a poached egg, with some spicy chicken breasts or even some smokey ostrich kebabs fresh off the braai!
Yield: 15 medium sized fritters
Preparation time: 20 minutes
Cooking time: 20 minutes
Ingredients:
375g spinach (regular, not baby)
15ml butter
5ml olive oil
3 spring onions, thinly sliced
10ml crushed garlic
10ml crushed fresh green chilli
Corn kernels off four cooked mielies
375ml self raising flour
*You can also use regular flour, the self raising just makes a lighter fritter
180ml milk
3 XL eggs, whisked
45ml fresh basil, finely chopped
45ml fresh mint, finely chopped
120ml grated parmesan
120ml crumbled feta
Salt and freshly ground black pepper
Olive oil, for shallow frying.
Guacamole:
2 avocados – smashed
Squeeze of lemon juice
Salt & Pepper to taste
Dash of hot Tabasco
Salsa:
2 large tomatoes, diced
Half a diced red onion
Generous handful of coriander
1 chopped green chilli
Salt and freshly ground black pepper
Method
- Wash the spinach and roughly chop it into smaller chunks.
- Heat a pot with the butter and olive oil over medium heat. Throw in the spinach, spring onions, garlic, chilli and stir, allowing to steam for 4-5 minutes until wilted and soft.
- Season with salt and pepper. Remove from the heat. Allow it to cool and squeeze out any excess moisture.
- In a mixing bowl, whisk the cooled spinach mixture with the corn, flour, milk, eggs , basil, mint, parmesan and black pepper and together.
- Season well with salt and pepper.
- In a clean pan, heat the olive oil over medium heat.
- Place a generous heaped tablespoon of the mixture into the pan, turning a few times until both sides are golden brown.
- Place on paper towel to drain off any excess oil.
- For the guacamole, combine your avo, lemon juice, Tabasco, salt & pepper.
- For the salsa combine the tomatoes, red onion, coriander and chopped fresh green chilli. Season with salt and pepper.
- Make an impressively beautiful stack by placing a fritter down on the plate, topping with a dollop of guacamole, a spoon of salsa and topping with a fritter again - repeat for as many as you like (or until your stack can't stand anymore!) and top with some fresh herbs.
Food Love,
Tanya