Sweetcorn Quinoa Fritters

These Sweetcorn Quinoa Fritters are made from store cupboard/freezer essentials and are great for kids and toddlers.

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

1. 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.
2. 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. 
3. Add the Egg and Spring Onion - and stir until fully combined. 
4. Add the Flour and Baking Powder - and stir until combined. 
5. 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 ¾ 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 tablespoon at a time)

Corn Fritters for Babies

Corn can be a potential choking hazard for babies younger than 12 months old. Pulse the corn in a food processor, not until it is smooth but just to break them down a bit. If making for a baby make sure to use homemade stock or low sodium/no salt stock to keep sodium levels down. 

Storage Instructions

• 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)

You May Also Like

• Broccoli Fritters
• Zucchini Fritters
• Pea Fritters

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4.82 from 16 votes

Author: Amy

Sweetcorn Fritters

Made with store cupboard / freezer ingredients and easy to make

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Serves:12 fritters

Hover over "serves" value to reveal recipe scaler

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Ingredients

• ▢ 95g (½ 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 (½ cup) Buckwheat flour (Can use all purpose / plain flour if you prefer)
• ▢ 1 teaspoon Baking powder
• ▢ 2 tablespoon oil (for frying)

Instructions

• 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 ¾ minutes on each side, or until they are golden brown and cooked through.

Video

Recipe Notes

 QUINOA - You can use any quinoa you wish. I used tricolour quinoa.  If you already have cooked quinoa that you wish to use then replace with 185g (1 cup) of cooked quinoa. 

EGG REPLACEMENT - I have trialled this recipe with an egg replacement (flax eggs) and the recipe worked well. For each egg, mix one tablespoon of flax seed with 3 tablespoon of water. Stir and allow to thicken. 

FLOUR - I used buckwheat flour to make this recipe gluten-free. I have also trialled the recipe with all-purpose flour, both work great. I have not trialled any other flours so can not say if any other flours would work.

CONSISTENCY - Due to the amount of sweetcorn and quinoa in these fritters, they do not have a thick batter like consistency. At first, you may not think they will hold together but they do if you...

• make them a heaped tablespoon in size and flatten when in the pan.
• Allow cooking for approx 3 min before flipping. 

If you are finding that they are breaking apart you can add more flour to the mixture. (start with 1 tablespoon at a time)

TAKE CARE - Take care when frying as some of the corn can pop and fly out of the pan. 

Nutritional information is a ROUGH guide only, calculated using an online nutrition calculator. 

Nutritional facts

Calories: 103kcal | Carbohydrates: 16g | Protein: 4g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 27mg | Sodium: 19mg | Potassium: 224mg | Fiber: 2g | Sugar: 2g | Vitamin A: 160IU | Vitamin C: 2.4mg | Calcium: 32mg | Iron: 1mg

Course:Breakfast / Lunch / Dinner

Cuisine:Fusion

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