Asparagus and corn fritters
These asparagus and sweetcorn fritters make a fabulous brunch and can be made ahead. They are also a great lunch alongside a salad. They are very versatile and can be eaten cold, added to a lunch box or picnic. Add a poached or fried egg and that’s good for anytime of day to fuel or refuel. Very handy for picnics and kids savoury snack.
ingredients
Makes 8 fritters
1 1/2 cups self-raising GF flour or oat flour
1/2 tsp baking powder
2 eggs, lightly beaten
1 1/4 cups milk
1 bunch asparagus, trimmed, roughly chopped
310g can sweet corn, drained
1 bunch parsley, chopped
50g mint, roughly chopped
120g emmental cheese or other hard cheese, grated
Olive oil
To serve:
Sour cream or minted greek yoghurt
Smoked salmon
Extra asparagus
Rocket leaves
method
prep time: 30 mins
Sift flour and baking powder into a large bowl and make a well in the centre.
Add egg and milk. Whisk until batter is smooth.
Fold chopped asparagus, corn, chopped parsley, half the mint and cheese into batter. Season with salt and pepper.
Add a little olive oil to a hot frying pan. Using 1 heaped tablespoon batter per fritter, spoon batter onto pan, spreading each fritter a little. Leave enough room between each so they don't stick together.
Cook fritters, in batches, for 3 to 4 minutes each side or until firm to touch.
I serve them with minted greek yoghurt, rocket leaves, extra asparagus and add a protein source such as poached eggs or smoked salmon.
They are also a great side for a BBQ
the health boost tip
Those fritters can be made ahead, and make a great brunch item or even packed lunch or lunch box.
They can be eaten hot or cold. When asparagus not in season, swap for frozen peas or other greens.
