Easy Eats: Corn, Green Chilli, Spinach and Cheese Fritters
Cottage cheese bumps up the protein in these fritters and gives them a soft, melting centre.
Kelly GibneyChef
- prepare
- cook
- 4 servings
- Easy
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Caption:Spicy green chillies, cheese and sweetcorn kernels are a fantastic combination in these fritters.Photo credit:Kelly Gibney
Green chillis have a fresh, very slightly bitter flavour that works well with cheese. Alongside the sweetness of corn, it’s a fantastic combination of flavours.
If green chillis are hard to find fresh, you’ll usually find them in the freezer sections at Asian grocers – they’re handy to have on hand.
Cottage cheese is my secret ingredient for higher protein fritters - it also helps give a soft, melting centre. Cornflour in the batter ensures a good crispness to the edges.
Serve with some yoghurt swirled with a spicy chutney.
Ingredients
- 3 eggs
- 250g cottage cheese
- 3 small green chillis, seeds removed, and diced
- Handful fresh coriander
- 1 tsp garlic powder
- 1 tsp salt
- 1 cup grated cheese
- 3 cups frozen or tinned sweetcorn kernels
- 2 handfuls baby spinach, roughly chopped
- ¾ cup flour
- ¼ cup cornflour
- ½ teaspoon baking powder
- Oil, for frying
Instructions
- Whisk together the eggs, cottage cheese, green chillis, coriander, garlic powder and salt. Add a generous grind of black pepper. Stir through the grated cheese, sweetcorn and baby spinach.
- In a separate bowl mix the flour, cornflour and baking powder together.
- Add to the corn and spinach mixture and mix until well combined.
- Heat a generous glug of oil in a pan over a medium-high heat. Spoon a rounded ¼ cup of batter into the pan. It’s a stiff batter so you’ll need to flatten it with the back of a spoon. Cook for around 2 minutes on each side until golden brown and cooked through. Repeat until all the batter is used.
