This is my new favourite brunch recipe, Sweetcorn and Chickpeas Fritters. It tastes absolutely fabulous with fresh avocado and rocket. Maybe add a cheeky fried egg on the side. And my favourite condiment for this is my trusty bottle of Sriracha sauce.
This recipe is inspired by sweetcorn fritters and uses as base the recipe by Bill Granger, found here.
I like to add to chickpeas for a super savoury flavour and I think the addition of smoked paprika is perfect. I also switched spring onions for red onion but by all means get creative and add whatever flavourings you think works best.
I think the addition of chilli flakes would turn this dish into a fantastic hangover cure!
This recipe takes no more than 20 minutes to make, it’s great for showing off your brunch skills to your mates and most of these ingredients might be found lurking in your cupboards!
Trust me, your friends will think you’re the bees knees if you invite them over for brunch this weekend and serve them this. Yep.
Sweetcorn and Chickpeas Fritters (serves 4)
- 150g Plain Flour
- 1/4tsp Baking Powder
- 1/2 tsp Salt
- 1tsp Ground Coriander
- 1tsp Ground Cumin
- 1tsp Smoked Paprika
- 1 Egg
- 1tbsp Lemon Juice
- 175g Sweetcorn
- 175g Chickpeas
- 1/2 Red Onion, finely sliced
- Handful of Fresh Coriander, roughly chopped
- 2-4tbsp Olive Oil (or Vegetable Oil) for frying
- In a large bowl combine the flour, baking powder, salt, ground coriander, ground cumin, smoked paprika. Fluff lightly with a fork until combined.
- Add the egg and lemon juice along with 125ml of water to the dry ingredient. Whisk until a thick batter forms.
- Tip the sweetcorn, chickpeas, red onion and fresh coriander into the batter. Stir well.
- In a large frying pan heat the oil until almost smoking. Add a large dollop of the batter mixture into the oil. Depending on pan size you can probably do this in batches of 2-3 at a time. Fry for a few minutes before gently flipping over to cook the other side.
- Remove fritters from the pan with a slotted fish slice and rest on a plate covered in kitchen paper to absorb excess oil.
- Serve with an extra sprinkling of fresh coriander.