Sweetcorn and Chickpeas Fritters

Sweetcorn and Chickpeas Fritters is our take on the popular brunch dish, Sweetcorn Fritters. With the addition of the chickpeas you get a wonderfully savoury flavour that adds a different dimension to your meal. Serve with sweetcorn and chickpeas fritters with fresh avocado and rocket. It’s also great with a crispy fried egg on top and a drizzle of Sriracha chilli sauce.

This recipe takes around 20 minutes to make so it’s pretty easy and quick to make. It’s one of those great store-cupboard recipes and you probably have almost everything you need in the pantry already. 

Show off your brunch skills to your friends when you invite them over for brunch this weekend and serve them these incredibly tasty and easy corn fritters. 

On a white plate with gold trim sits two sweetcorn and chickpeas fritters stacked along with a pile of rocket leaves and some sliced avocado
Sweetcorn and Chickpeas Fritters for Brunch

What are sweetcorn fritters?

Sweetcorn fritters are also known as corn fritters. They are chunky fried cakes made with sweetcorn bound with a flour-based batter. Their root is in Indigenous North American cuisine where corn is commonly known as maize. 

There is also a similar dish from Indonesia called perkedel jagung or bakwan jagung

‘Fritters’ basically means a portion of ingredients that have been battered or breaded then fried. 

What is in the sweetcorn and chickpeas fritters?

In this recipe for sweetcorn and chickpeas fritters, the batter is made combining flour, baking powder, salt, and spices such as coriander, cumin, and smoked paprika. Egg, lemon juice, and water are added to make a wet batter before tipping in the fresh sweetcorn, chickpeas, red onion or spring onion (scallions), and fresh coriander leaves.

What do the fritters taste like?

The sweetcorn and chickpeas fritters are a combination of delicate sweetness and savouriness. There is a gently spiced flavour running through the batter mixture and this is cut through with the zing of red onion or spring onion (scallions).

Close up of two sweetcorn fritters on a plate with rocket and avocado sides
Sweetcorn Fritters

What to serve with sweetcorn fritters

We like to serve our sweetcorn fritters topped with a fried egg or poached egg, along with sliced avocado and salad rocket (arugula). We finish off with a drizzle of Sriracha sauce

Other ideas on what to serve with sweetcorn fritters:

  • Ketchup
  • Chutney
  • Raita (cucumber yoghurt dip)
  • Creme Fraiche
  • Mayonaise
  • Guacamole
  • Houmous
  • Chilli Sauce
  • Cajun Sauce
  • Soured Cream

What substitutions can you make to the sweetcorn and chickpeas recipe?

Of course, you can substitute the chickpeas for more sweetcorn to make it a pure sweetcorn fritters dish. 

The ground spices are optional if they aren’t to your taste but we do recommend some spice to add depth of flavour. If you like it spicy you could add in some chilli powder, a pinch of chilli flakes or some cayenne pepper.

You can also substitute the smoked paprika for standard paprika.

The recipe calls for half a sliced red onion but you can substitute for a couple of sliced spring onions (scallions).

Likewise, fresh coriander is also optional. Instead, you could use fresh parsley or omit it altogether. 

Are sweetcorn and chickpeas fritters vegan?

This sweetcorn fritters recipe is not vegan as it uses an egg as the binding agent. However, you could substitute it for a vegan alternative such as whisked aquafaba (water from tinned chickpeas).

How to stop the sweetcorn fritters from falling apart

Make sure the frying pan and oil are hot before adding the batter mixture. And then turn the heat down to medium as you begin to cook the fritters. Once cooking try not to make the fritters too much and allow them to cook through and become crispy on the bottom before turning over.

Enjoy this corn fritters recipe!

Two sweetcorn fritters stacked on a plate with a side of rocket leaves and sliced avocado
Easy to make Sweetcorn Fritters Recipe

SWEETCORN AND CHICKPEAS FRITTERS (SERVES 4)

INGREDIENTS

  • 150g Plain Flour
  • 1/4 Tsp Baking Powder
  • 1/2 Tsp Good-Quality Coarse Sea Salt such as Maldon Sea Salt
  • 1 Tsp Ground Coriander
  • 1 Tsp Ground Cumin
  • 1 Tsp Smoked Paprika
  • 1 Egg
  • 1 Tbsp Lemon Juice
  • 125ml Water
  • 175g Fresh Sweetcorn
  • 175g Chickpeas, from a tin, drained
  • 1/2 Red Onion, finely sliced
  • A handful of Fresh Coriander, roughly chopped
  • 2-4 Tbsp Olive Oil (or Vegetable Oil) for frying

METHOD

  1. In a large bowl combine the flour, baking powder, salt, ground coriander, ground cumin, smoked paprika. Fluff lightly with a fork until combined.
  2. Add the egg and lemon juice along with 125ml of water to the dry ingredients. Whisk until a thick batter forms.
  3. Tip the sweetcorn, chickpeas, red onion and fresh coriander into the batter. Stir well.
  4. In a large frying pan heat the oil until very hot. Add a large dollop of the batter mixture into the oil. Depending on pan size you can probably do this in batches of 2-3 at a time. Fry for a few minutes before gently flipping over to cook the other side.
  5. Remove fritters from the pan with a slotted fish slice and rest on a plate covered in kitchen paper to absorb excess oil.
  6. Serve with an extra sprinkling of fresh coriander and a sauce of your choice.
Yield: 4

Sweetcorn and Chickpeas Fritters

Two sweetcorn fritters stacked on a plate with a side of rocket leaves and sliced avocado

Sweetcorn fritters have become a popular brunch dish. This version includes chickpeas for a deliciously savoury option. Serve with avocado, rocket leaves, maybe a poached egg, and drizzle of sriracha chilli sauce.

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes

Ingredients

  • 150g Plain Flour
  • 1/4 Tsp Baking Powder
  • 1/2 Tsp Good-Quality Coarse Sea Salt
  • 1 Tsp Ground Coriander
  • 1 Tsp Ground Cumin
  • 1 Tsp Smoked Paprika
  • 1 Egg
  • 1 Tbsp Lemon Juice
  • 175g Sweetcorn
  • 175g Chickpeas
  • 1/2 Red Onion, finely sliced
  • Handful of Fresh Coriander, roughly chopped
  • 2-4t Tbsp Olive Oil (or Vegetable Oil) for frying

Instructions

  1. In a large bowl combine the flour, baking powder, salt, ground coriander, ground cumin, smoked paprika. Fluff lightly with a fork until combined.
  2. Add the egg and lemon juice along with 125ml of water to the dry ingredients. Whisk until a thick batter forms.
  3. Tip the sweetcorn, chickpeas, red onion and fresh coriander into the batter. Stir well.
  4. In a large frying pan heat the oil until very hot. Add a large dollop of the batter mixture into the oil. Depending on pan size you can probably do this in batches of 2-3 at a time. Fry for a few minutes before gently flipping over to cook the other side.
  5. Remove fritters from the pan with a slotted fish slice and rest on a plate covered in kitchen paper to absorb excess oil.
  6. Serve with an extra sprinkling of fresh coriander and a sauce of your choice.

Notes

You can adapt this recipe quite easily. Make it a simple sweetcorn fritters recipe by replacing the chickpeas with more sweetcorn.

For more of a spicy kick switch the smoked paprika for chilli powder or cayenne pepper.

To make it vegan, swap the egg for an alternative such as aquafaba.

 

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Sweetcorn fritters on a plate with rocket leaves and avocado with text overlaid stating Sweetcorn and Chickpeas Fritters on christmasphere.com

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