Sweet corn fritters with tomato chutney

Author: Sally Parker - Food Stylist, Recipe Writer

Photographer: André Martin

First published: Sep 2009

Make these low-cost, easy fritters in advance to pack for picnics or a lunchbox, or serve them hot from the frying pan.

Serves: 4

Time to make: 20 mins

Total cost: $12.00 / $3.00 per serve

(at time of publication)

Ingredients

More weights & measures

410g can corn sweetcornXkernels, drained

1 medium-sized red capsicum, finely diced

4 spring onions, finely chopped

1 cup canned chickpeagarbanzoXsgarbanzosX in spring water, drained, rinsed, mashed

4 eggs, lightly beaten

olive spray oil

⅔ cup tomato chutney

⅔ cup cottage cheese

Instructions

1 In a bowl combine corn, capsicum, onions, chickpeas and eggs.

2 Heat a large non-stick frying pan over a medium heat. Spray with oil. Scoop 2/3 cup of mixture into pan. Repeat with remaining mixture for a total of 8 fritters. Cook for 3-4 minutes each side or until golden.

3 Serve with chutney and cottage cheese.

Serving suggestion

Serve with rice and a green salad.

Variations

Make it gluten free: Check tomato chutney is gluten free.

Nutrition Info (per serve)

Calories 366cal

Kilojoules 1530kJ

Protein 18g

Total fat 14g

–Saturated fat 4g

Carbohydrates 40g

–Sugars 23g

Dietary fibre 7g

Sodium 430mg

Calcium 100mg

Iron 3mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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2 comments on Sweet corn fritters with tomato chutney

Laura Pastore February 12, 2022 at 10:29 am #

can I substitute ricotta for cottage cheese ?

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- Jen deMontalk February 16, 2022 at 12:09 pm #
  
  Hi Laura
  Thanks for your question. Yes that should be fine. Ricotta is higher in saturated fat and energy, so be mindful of that.
  
  Warm regards
  Jenny, HFG editor
  
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