Corn Frizzlers

Andrew Walker

Featuring:

Sweetcorn

Effort:

Complexity:

Cost:

Serves: 4

Prep time: 5 mins

Cook time: 15 mins

Ingredients:

180g plain or wholemeal flour

1 1/2 tsp baking powder

1/2 tsp bicarbonate of soda

4 eggs

250ml semi-skimmed milk

2 spring onions, sliced

1/2 red chilli, de-seeded and sliced (optional)

1 tsp curry powder

handful of fresh coriander, roughly chopped (optional)

350g sweetcorn (frozen and defrosted or tinned and drained

1 large sweet potato, grated

1 tbsp oil

For the dip (or just use reduced sugar and salt ketchup as a dip):

250g low-fat plain Greek or natural yogurt

handful of fresh mint, finely chopped

black pepper, to taste

Veg Portions / Serving: 1

Originally appeared in the Eat Them To Defeat Them 2020 Activity Book | Photography by Claire Wright | addsomeveg.com

Are you ready for a super corny adventure? Our yummy corn fritters can help you defeat the veg, the easy way!

Method:

Mix the flour and baking powder in a bowl. Pour in the eggs and milk and whisk to combine to a smooth batter. Stir in the rest of the ingredients.

Fry the frizzlers a couple of tablespoons at a time in a hot pan with a tablespoon of oil.

Mix the dip ingredients together and serve with the corn frizzlers.

PLONK your corn frizzler in the dip, send it to your mouth, and KERCHOMP down on it!

Power Up: Give your frizzlers extra frizz by adding veg like grated beetroot or courgette, sliced peppers, peas or greens.

Watch It: See the video on how to make this recipe here.

Download it: Make sure you download the recipe card, along with the rest of the vegetable files and activities here.

Kids in the kitchen:

Younger kids can:

Make the fritter batter and dip by themselves by mixing, pouring and stirring everything together
Tear the coriander with their hands or scissors

Older kids can:

Help to grate the sweet potaot and fry the fritters when they are confident enough

Andrew Walker

Andrew has trained and worked as a chef, sommelier and maître d' across fine dining establishments and has been working with the Compass Group for 28 years, most recently as Executive Chef at Chartwells. Along with Allegra McEvedy, Andrew is the chef face of the Super Yummy Kitchen project.

www.youtube.com/channel/UCyu3g1IGSmMJAqGQGOJr7MA

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