Rachel Khoo

Notebook

Posted by Rachel

April 27th, 2015

Recipe: Pea and Sweetcorn Fritters

Pea and sweetcorn fritter

Brunch is a tricky meal to keep healthy. If you’ve skipped breakfast, you are probably ravenous and thus drawn to bacon sandwiches. If your craving is a sweet one, there’s no passing up that stack of fluffy pancakes dripping with maple syrup. But these gluten-free fritters are light and tasty, perfect for a post-workout meal. I like mine with a poached egg and a slice of avocado, but you can just add a squeeze of lime.

Pea and sweetcorn fritters

Makes about 8 (serves 4)

Ingredients

120g frozen peas, defrosted
2 medium free-range eggs
30g rice flour
½ tsp salt
A few twists of black pepper
60g feta, crumbled
125g cooked sweetcorn kernels
1 red chilli, finely chopped
3 spring onions, finely chopped
1 small bunch (10g) flat-leaf parsley, chopped
½ tsp baking powder
2-3 tbsp coconut oil, for frying

To serve

4 poached eggs
1 avocado, cut into quarters

Method

Blitz the peas with the two eggs in a food processor until smooth. Pour the mixture into a large bowl. Sift the rice flour into the mixture and fold in. Do not overmix. Add all the remaining ingredients to the bowl (excluding the oil). Fold the mixture together until combined. Put the batter in the fridge until required.

Remove the batter about 30 minutes before you are ready to cook. Heat 1 tbsp of the coconut oil in a non-stick frying pan. You don’t want the pan smoking hot, so a medium heat is fine. Cook the fritters slowly in batches for 2-3 minutes, raising the heat towards the end of the cooking time and flipping them over when the fritter base feels like it has crisped up and won’t break if it’s flipped. Add more oil as required when frying, so the pan doesn’t dry out. Drain on a rack or on paper towels and serve with the poached eggs and avocado.

This recipe originally appeared in my Evening Standard column.

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5 thoughts on “Recipe: Pea and Sweetcorn Fritters

  1. WOW! Spectacular idea. Incredible flavors combined. Thank you for the idea. As always you have the best web pages. Thanks

  2. Hi Rachel
    I have watched a few episodes of your show here in New Zealand on your London Kitchen. I wish I could watch more but I work full time and have 3 little boys so I dont have much spare time. I tried out a few things you made and would love to get the recipes for more. What book do I need that will have the London recipes in?

    Thanks
    Lisa

  3. Cannot get your recipe butternut filo pastry snails. It comes up as 0 result. Could you please help me to get the recipe. Thanks

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