These Sweetcorn Quinoa Fritters are made from store cupboard/freezer essentials and are great for kids, toddlers and baby-led weaning.
Why Sweetcorn Fritters are Great!
- A Great Store Cupboard/freezer meal – These Sweetcorn Quinoa Fritters are perfect for when the fridge is looking pretty bare. They are easy to make and are a great way to serve a portion of vegetables when you realise you don’t have any fresh available.
- Kids Love Them – I’m not sure what it is about fritters/pancakes but my kids will happily eat anything if I serve it to them in this format.
- Great for Lunchboxes – These fritters taste great cold and are perfect for popping in lunchboxes or making ahead of time.
- They Store Well – Double the batch and freeze some for lunchboxes or emergency meals.
- Allergy Friendly – These fritters are gluten free and dairy free. An egg alternative (flax egg) has also been tried and tested with great results.
How To Make Sweetcorn Fritters
- Cook Quinoa – I like to cook the quinoa in chicken or vegetable stock for extra flavour. If you are cooking for a baby or young child be mindful of sodium levels. Make sure to use homemade stock or dilute some low sodium stock. Alternatively, you can cook the quinoa in water.
- Mix the Cooked Quinoa with Corn – There is no need to defrost the corn beforehand, the hot quinoa will quickly defrost it. The frozen corn is also great at cooling the quinoa down, ready for the egg mixture to be added. If you choose not to use frozen corn then allow the quinoa to cool before adding the egg.
- Add the Egg and Spring Onion – and stir until fully combined.
- Add the Flour and Baking Powder – and stir until combined.
- Fry the Fritters (see picture below) – Heat a little oil in a frying pan and add in a heaped tablespoon of the batter. Press down gently with a spatula and repeat until the frying pan is full. Fry the fritters on medium/low heat for approximately 3/4 minutes on each side, or until they are golden brown and cooked through.
Cooking Tips and Tricks
- Take care when frying, some bits of corn may start popping!
- These fritters don’t have a thick batter consistency like many other fritters. Add a heaped tablespoon of the batter into the pan and flatten with a spatula. Allow cooking for approx 3 min before attempting to flip. They should hold together well. If you do feel that they are breaking apart then you can add a little more flour to the batter. (start with a tbsp at a time)
Storing Sweetcorn Fritters
- Refrigerate – Allow to cool before placing in an airtight container. Refrigerate for 2-3 days.
- Freeze – Allow to cool and then place fritters on a baking tray to freeze. Once frozen transfer to a freezable container/ziplock bag and freeze for up to 3 months.
To reheat, thaw overnight in a refrigerator. Gently heat through in a dry frying pan. (Also delicious cold)
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- 95g (1/2 cup) Quinoa
- 250ml (1 cup) Chicken Stock
- 360g (2.5 cups) Frozen Sweetcorn
- 4 Spring Onions (Scallions / Green Onions), finely chopped
- 2 Eggs (See notes for Egg replacement)
- 70g (1/2 cup) Buckwheat flour (Can use all purpose / plain flour if you prefer)
- 1 tsp Baking powder
- 2 tbsp oil (for frying)
- Heat the chicken stock in a pan. Once at the boil add the quinoa, reduce the heat to low, cover and simmer for 15 mins. Remove from the heat and allow to sit for 5 mins with the lid still on.
- In a large mixing bowl add the sweetcorn and quinoa and stir to combine. (This will defrost the sweetcorn and cool down the quinoa)
- Add the spring onion and the eggs and stir again
- Add the flour and baking powder and stir until combined.
- Heat a little oil in a frying pan and add in a heaped tablespoon of the batter. Press down gently with a spatula and repeat until the frying pan is full.
- Fry the fritters on a medium heat for approximately 3/4 minutes on each side, or until they are golden brown and cooked through.
- make them a heaped tbsp in size and flatten when in the pan.
- Allow cooking for approx 3 min before flipping.