Pea and Sweetcorn Fritters
Ingredients
1 Cup McCain Frozen Peas
1 Cup Canned Sweet Corn Kernels, Drained
1 Cup All-Purpose Flour
1 Teaspoon Baking Powder
1/2 Teaspoon Ground Cumin
1/2 Teaspoon Paprika
1/2 Teaspoon Salt
1/4 Teaspoon Black Pepper
1 Large Egg
1/2 Cup Milk
2 Tablespoons Chopped Fresh Parsley
Vegetable Oil, For Frying
Lemon Wedges, For Serving
Directions
Total Time: 15 minutes
Serving Size: 14
- In a large mixing bowl, combine the all-purpose flour, baking powder, ground cumin, paprika, salt, and black pepper.
- Add the egg and milk to the dry ingredients and whisk until you have a smooth batter.
- Stir in the McCain frozen peas, sweetcorn kernels, and chopped fresh parsley until well incorporated.
- Heat vegetable oil in a pan over medium-high heat.
- Drop a spoonful of the fritter batter into the hot oil, flattening it slightly with the back of the spoon.
- Fry the fritters for about 2 - 3 minutes on each side or until they turn golden brown.
- Remove the fritters from the oil and place them on a paper towel-lined plate to drain any excess oil.
- Serve the Pea and Sweetcorn Fritters with lemon wedges for a tangy touch.
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