These sweet corn and polenta fritters are crispy on the outside and soft inside with little pockets of sweetness from the corn and savory ribbons of cheesiness. Perfect with soup or on it’s own as an appetiser.One of my mother’s go to Ramadhan treats for iftar were fritters… any type of fritter since they were easy to make and delicious eaten with soup or boeber. Her favorites were sweetcorn or banana, and I thought of her as I was making these, remembering her advice.
For the fritters you may use any cooked polenta or some cold leftovers if you made the Mieliepap porridge recipe. The polenta adds a firmness to the fritter that makes it more substantial than normal fritters and suitable as an accompaniment to soup in place of bread. The addition of cheese adds a savory upgrade that goes well with the sweetness of the corn.
With this recipe though I much prefer the onion marmalade or avocado crema with the veal bacon that the traditional cinnamon sugar.
Sweet corn and polenta fritters
- 140 grams cooked polenta corn meal or mielie meal
- 50 grams fine granulated sugar approximately 60 ml or 1/4 cup
- 2 large eggs
- 165 grams sweet corn kernels not creamed corn
- 220 grams self raising flour approximately 500 ml or 2 cups
- 1 teaspoon baking powder
- 155 ml milk
- 1 1/2 cup grated cheese I used Emmenthal
- Salt to taste
- 1 1/2 cups cooking oil
- In a mixing bowl whisk the sugar and eggs until light and fluffy.
- Add the cooked polenta and whisk to ensure there are no lumps.
- Add the sweet corn and stir to combine.
- Sift in the flour and baking powder and mix alternately with the milk until the batter is smooth.
- Fold in the grated cheese.
- Fry the fritters in shallow oil, about 5 millimeters deep and turn when golden and the top is bubbling.
- Place on to absorbent kitchen paper to absorb any excess oil.
- Serve hot sprinkled with desired toppings
- Avocado crema
- Red onion jam and crispy veal bacon
- Harissa yogurt
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