What do you cook when you’re fed up of salads, still want something light, and it’s too warm to bear several pans boiling on the hob? These are certainly a good suggestion!
Getting fed up with the usual carby-sides of potatoes, wanting something a little lighter than rice and pasta, we thought up these whilst wanting something to go with some Bacon & Maple Syrup Sausages from Tesco (which, FYI, were yum!). I’d made a few fritter-type things before (Courgette & Feta being my favourite) but for these we spiced things up a bit. Sweetcorn can be, well, sweet and the spices help to counteract this.
Super quick to make, needing only one bowl and one pan, these seem bound to become a favourite with us. The perfect mix of spicy and sweet, these sweetcorn pancakes felt light and healthy, but were substantial enough to satisfy even W. A slightly long ingredients list, but things we always have in the cupboard, I’m planning on trying a brunch recipe using these very soon!
- 150g plain flour
- ¼ tsp baking powder
- ½ tsp salt
- 1 tsp ground coriander
- ½ tsp cumin
- ½ tsp chilli powder – or 1 small red chill, deseeded and finely chopped
- 1 tsp paprika
- 1 egg, beaten
- 1 tsp lemon juice
- 350g/1 tin sweetcorn
- 4 spring onions, thinly sliced
- Olive oil
Pop the flour, baking powder, salt, and spices in a bowl. Add the egg, lemon juice and 125ml of water, before beating to a smooth pancake-style batter. Add the corn and spring onion; stir to combine. Heat the oil in a frying pan and spoon in 2 heaped tbsp of the mixture for each fritter. Flatten slightly and cook for around 2 minutes each side until golden, cooked through and slightly crispy. Keep the pancakes warm in the oven whilst repeating with the remaining mixture.
These sweetcorn pancakes were definitely lighter than some of our usual sides, and went perfectly with the sausages. I can imagine them being lovely alongside chicken (especially Southern Fried), but also delicious served on their own with a poached egg. The combination of spices gave them a great kick, though next time I’d definitely think about adding some fresh herbs for a bit of green – and I’d definitely fry them for longer/over a higher heat so they are a bit crispier. Other than that, they were yum!
What’s your favourite carby side dish?