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Corn, Pea and Peppers Vegetarian Fritters Recipe

Updated on April 26, 2015
Gordon Hamilton profile image

Gordon loves cooking and experimenting with food. He loves making new dishes, particularly with unusual or under-used ingredients.

These delicious vegetarian corn, pea and bell pepper fritters with soured cream dip make the perfect sharing platter
These delicious vegetarian corn, pea and bell pepper fritters with soured cream dip make the perfect sharing platter

Fritters in their varied forms can have very diverse meanings for different people, especially in different countries around the globe. Fritters can be thick wedges of potato, deep fried in batter to serve as the main starch accompaniment to a meal. Fritters can be pieces of fruit, such as banana or pineapple, deep fried in sweet batter and served with perhaps maple syrup or ice cream as a dessert. In this instance, however, the fritters are small pieces of vegetable stirred in to a simple egg batter and deep fried to serve as a tasty and attractive starter or appetizer for two to four people. The choice of vegetables used is a personal one and can be varied according to taste, as can the accompanying dip.

Ingredients List

Click thumbnail to view full-size
Red bell pepper and two ears of sweetcornFresh coriander leaves/cilantroFlour, egg and milk forms the basis of the batterSoured cream and garlic makes the simple dip
Red bell pepper and two ears of sweetcorn
Red bell pepper and two ears of sweetcorn
Fresh coriander leaves/cilantro
Fresh coriander leaves/cilantro
Flour, egg and milk forms the basis of the batter
Flour, egg and milk forms the basis of the batter
Soured cream and garlic makes the simple dip
Soured cream and garlic makes the simple dip

Cook Time

Prep time: 45 min
Cook time: 15 min
Ready in: 1 hour
Yields: 16 to 18 fritters - sharing starter for 4 people

Ingredients

  • 2 tbsp frozen peas, cooked and cooled
  • 1 red bell pepper, deseeded and finely diced
  • 2 ears of sweetcorn, kernels only
  • 1 tbsp freshly chopped coriander leaves/cilantro, plus extra to garnish
  • 5oz plain/all purpose flour
  • 5 fl oz milk
  • 1 large, free range egg
  • 6oz carton soured cream
  • 1 medium garlic clove, peeled and grated
  • Salt and black pepper
  • Vegetable oil for deep frying

Begin by Preparing the Dip

Garlic is stirred in to soured cream in a small bowl
Garlic is stirred in to soured cream in a small bowl

Directions

  1. Pour the soured cream in to a small glass bowl.
  2. Grate the peeled garlic clove in to the soured cream with a small hand grater and stir well.
  3. Cover the bowl with plastic wrap and refrigerate until required. This gives the garlic flavours a chance to infuse through the cream.

Preparing the Batter for the Fritters

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Cooked and drained frozen peasRemoving the kernels from the corn earsBell pepper is halved and seededCorn, bell pepper and herb is added to the peasVegetables are carefully stirredPrepared and measured batter ingredientsEgg is added to a well in the centre of the flourBatter is ready to add to the vegetablesBatter is poured in to vegetablesBatter and vegetables are stirred to combine
Cooked and drained frozen peas
Cooked and drained frozen peas
Removing the kernels from the corn ears
Removing the kernels from the corn ears
Bell pepper is halved and seeded
Bell pepper is halved and seeded
Corn, bell pepper and herb is added to the peas
Corn, bell pepper and herb is added to the peas
Vegetables are carefully stirred
Vegetables are carefully stirred
Prepared and measured batter ingredients
Prepared and measured batter ingredients
Egg is added to a well in the centre of the flour
Egg is added to a well in the centre of the flour
Batter is ready to add to the vegetables
Batter is ready to add to the vegetables
Batter is poured in to vegetables
Batter is poured in to vegetables
Batter and vegetables are stirred to combine
Batter and vegetables are stirred to combine

Directions

  1. Cook the peas per the instructions on the packet (usually three minutes in boiling water), drain and add to a large bowl.
  2. Remove any leaves and fibruous hairs from the corn ears. A cleaver is ideal to carefully shear off the kernels.
  3. Half, deseed and dice the pepper. Mix the sweetcorn, pepper and coriander/cilantro in to the peas.
  4. Put the flour in to a stone mixing bowl. Make a well in the centre.
  5. Break the egg in to a small bowl. This means any stray shell can be removed before you add it to the well in the flour.
  6. Pour in a little milk and begin whisking the batter with a fork until all the milk is added and the batter is thick and smooth.
  7. Stir the batter in to the vegetables and season with salt and pepper. Cover with plastic wrap and refrigerate for half an hour to rest.

Frying the Fritters

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About an inch of oil is added to a deep frying panDessert spoons are perfect for portioning batterPan should not be overloaded when making frittersFritters are drained on kitchen paperFritters were kept warm in ovenproof dishSoured cream is added to serving plateFritters are arranged on serving plateHerb garnish is added and fritters are ready to serve
About an inch of oil is added to a deep frying pan
About an inch of oil is added to a deep frying pan
Dessert spoons are perfect for portioning batter
Dessert spoons are perfect for portioning batter
Pan should not be overloaded when making fritters
Pan should not be overloaded when making fritters
Fritters are drained on kitchen paper
Fritters are drained on kitchen paper
Fritters were kept warm in ovenproof dish
Fritters were kept warm in ovenproof dish
Soured cream is added to serving plate
Soured cream is added to serving plate
Fritters are arranged on serving plate
Fritters are arranged on serving plate
Herb garnish is added and fritters are ready to serve
Herb garnish is added and fritters are ready to serve
  1. A deep frying pan should be used to make these fritters, not a deep fryer. The oil should be about an inch deep and brought up to a fairly high heat.
  2. Two dessert spoons are perfect for measuring out the fritter batter and adding it to the pan. Shape a portion on one spoon with the other and use the second spoon to slide it off the first in to the pan. Fry only about four or five fritters at a time.
  3. The fritters should be fried for about two minutes, then turned with a deep frying spider and fried for another two minutes on the second side. Remove to kitchen paper on a plate.
  4. The fritters can be kept warm on a heated plate in a low oven as they are fried and drained.
  5. Lay the soured cream in the centre of a sharing plate, or put it in to a ramekin and on to the centre of a large plate.
  6. Arrange the fritters around the soured cream.
  7. Garnish the dip with the last of the coriander leaf/cilantro and serve.

Are these fritters something you would be likely to prepare for your family?

5 stars from 3 ratings of this vegetarian fritters recipe

Comments

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    • Gordon Hamilton profile image
      Author

      Gordon Hamilton 5 years ago from Wishaw, Lanarkshire, United Kingdom

      Hello, pstraubie and thank you for the visit, comment and share. I hope the pictures help you and your family prepare and enjoy these at their best.

    • pstraubie48 profile image

      Patricia Scott 5 years ago from sunny Florida

      Gordon Hamilton...This is a twist on a fritter that my family will be having very soon. You have made it so simple by including the photographs which help so much.

      I have shared this in a hub I have written, Corn Fritters with Fresh Corn. Pinned

    • Gordon Hamilton profile image
      Author

      Gordon Hamilton 6 years ago from Wishaw, Lanarkshire, United Kingdom

      Thank you, Letitia. I'm certainly no vegetarian but I personally love these little fritters. Hope you give them a try.

    • LetitiaFT profile image

      LetitiaFT 6 years ago from Paris via California

      These look scrumptious, and the instructive photos are perfect!

    • Gordon Hamilton profile image
      Author

      Gordon Hamilton 6 years ago from Wishaw, Lanarkshire, United Kingdom

      Thank you for visiting, Georgie. I hope this is something you make and enjoy.

    • Georgie Lowery profile image

      GH Price 6 years ago from North Florida

      This looks amazing, and I really want to try it. Thank you for sharing!

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