Moroccan spiced corn fritters
These sweetcorn fritters, shared from My Food Bag, are fritters - but not as you know them! These beauties are packed full of flavour with Moroccan spices and make for a quick and tasty midweek dinner.
SERVES4
TIME TO MAKE30 - 45 mins
MEAL TYPEDinner
TIME TO MAKE30 - 45 mins
MEAL TYPEDinner
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Method:
- Dice cucumber and avocado into 2cm cubes, and toss in a large bowl with mesclun. Set aside for later.
- Crumble the feta into a medium bowl with 3 tbsp milk. Whisk until smooth and set aside for serving.
- Whisk ¼ cup milk and eggs together in a large bowl until smooth. Add corn and a spinach of salt and mix to combine. Add wholemeal flour, Moroccan spices, and baking powder and whisk together until smooth.
- Heat half the olive oil in a large, non-stick frypan on medium heat. Cook ¼ cup measures of batter in batches for 2-3 minutes on each side, until golden brown and cooked. Use the remaining olive oil for the second batch.
- In a small bowl, mix vinegar, mustard and olive oil. Toss through cucumber salad just before serving.
- Serve the feta whip on plates, topped with fritters and salad.
Tips:
- Where possible, use salt-reduced feta.
- Use fresh or canned corn if you don’t have frozen.
- Any vegetables like tomato, capsicum or spinach will work in the side salad.
- Cucumber salad
- 1telegraph cucumber, diced 2cm cubes
- 1avocado, diced 2cm cubes
- 100 gmesclun
- 1 tspwhite vinegar
- 2 tspwholegrain mustard
- 1 tspolive oil
- Feta whip
- 150 gfeta cheese
- 3 tbspmilk
- Corn fritters
- ¼ cupmilk
- 3eggs
- 250 gfrozen corn
- ½ cupwholemeal flour
- Moroccan spices, see quantities below
- ½ tspbaking powder
- 2 tspolive oil
- Moroccan spices
- 2 tspground cumin
- 1 tspground coriander
- ½ tsptumeric
- ¼ tspground cinnamon
Per serve
- Energy1623kJ
- Total Fat38g
- Total Carbohydrate13g
- Protein18g
Method:
- Dice cucumber and avocado into 2cm cubes, and toss in a large bowl with mesclun. Set aside for later.
- Crumble the feta into a medium bowl with 3 tbsp milk. Whisk until smooth and set aside for serving.
- Whisk ¼ cup milk and eggs together in a large bowl until smooth. Add corn and a spinach of salt and mix to combine. Add wholemeal flour, Moroccan spices, and baking powder and whisk together until smooth.
- Heat half the olive oil in a large, non-stick frypan on medium heat. Cook ¼ cup measures of batter in batches for 2-3 minutes on each side, until golden brown and cooked. Use the remaining olive oil for the second batch.
- In a small bowl, mix vinegar, mustard and olive oil. Toss through cucumber salad just before serving.
- Serve the feta whip on plates, topped with fritters and salad.
Tips:
- Where possible, use salt-reduced feta.
- Use fresh or canned corn if you don’t have frozen.
- Any vegetables like tomato, capsicum or spinach will work in the side salad.
Ingredients
- Cucumber salad
- 1telegraph cucumber, diced 2cm cubes
- 1avocado, diced 2cm cubes
- 100 gmesclun
- 1 tspwhite vinegar
- 2 tspwholegrain mustard
- 1 tspolive oil
- Feta whip
- 150 gfeta cheese
- 3 tbspmilk
- Corn fritters
- ¼ cupmilk
- 3eggs
- 250 gfrozen corn
- ½ cupwholemeal flour
- Moroccan spices, see quantities below
- ½ tspbaking powder
- 2 tspolive oil
- Moroccan spices
- 2 tspground cumin
- 1 tspground coriander
- ½ tsptumeric
- ¼ tspground cinnamon
Ingredients
- Cucumber salad
- 1telegraph cucumber, diced 2cm cubes
- 1avocado, diced 2cm cubes
- 100 gmesclun
- 1 tspwhite vinegar
- 2 tspwholegrain mustard
- 1 tspolive oil
- Feta whip
- 150 gfeta cheese
- 3 tbspmilk
- Corn fritters
- ¼ cupmilk
- 3eggs
- 250 gfrozen corn
- ½ cupwholemeal flour
- Moroccan spices, see quantities below
- ½ tspbaking powder
- 2 tspolive oil
- Moroccan spices
- 2 tspground cumin
- 1 tspground coriander
- ½ tsptumeric
- ¼ tspground cinnamon
Nutrition Facts
Per serve
- Energy1623kJ
- Total Fat38g
- Total Carbohydrate13g
- Protein18g
Method:
- Dice cucumber and avocado into 2cm cubes, and toss in a large bowl with mesclun. Set aside for later.
- Crumble the feta into a medium bowl with 3 tbsp milk. Whisk until smooth and set aside for serving.
- Whisk ¼ cup milk and eggs together in a large bowl until smooth. Add corn and a spinach of salt and mix to combine. Add wholemeal flour, Moroccan spices, and baking powder and whisk together until smooth.
- Heat half the olive oil in a large, non-stick frypan on medium heat. Cook ¼ cup measures of batter in batches for 2-3 minutes on each side, until golden brown and cooked. Use the remaining olive oil for the second batch.
- In a small bowl, mix vinegar, mustard and olive oil. Toss through cucumber salad just before serving.
- Serve the feta whip on plates, topped with fritters and salad.
Tips:
- Where possible, use salt-reduced feta.
- Use fresh or canned corn if you don’t have frozen.
- Any vegetables like tomato, capsicum or spinach will work in the side salad.
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