Recipes › Chilli Pepper (Mild) › Mild Chilli Pepper and Sweetcorn Fritters with Lime Crema
Mild Chilli Pepper and Sweetcorn Fritters with Lime Crema
Crisp, golden fritters packed with fresh sweetcorn and generous strips of mild chilli, served with a cool, sharp lime crema. These come together in under 30 minutes and work brilliantly as a weeknight supper, a lazy weekend brunch, or a snack that disappears fast. The chilli gives every bite a gentle warmth and a lovely grassy flavour that sweetcorn was made for.
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Ingredients
- 300 g Chilli Pepper (Mild), deseeded and finely sliced into thin strips
- 280 g sweetcorn kernels (fresh or frozen, thawed)kernels cut from 2 fresh cobs work perfectly in season
- 120 g plain flour
- 2 eggs, beaten
- 80 ml whole milk
- 4 spring onions, finely sliced
- 1 tsp smoked paprika
- ½ tsp ground cumin
- 1 tsp fine sea salt
- 4 tbsp sunflower oil
- 150 ml soured cream
- 1 lime, zested and juiced
- 15 g fresh coriander, roughly chopped (optional)
Contains: cereals gluten, eggs, milk.
Method
- Make the lime crema first: stir together the soured cream, lime zest, and lime juice in a small bowl with a pinch of salt. Taste and adjust, then set aside in the fridge.About 2 min
- In a large mixing bowl, whisk together the flour, beaten eggs, and milk until you have a smooth, thick batter with no lumps.About 2 min
- Stir the sliced mild chillies, sweetcorn, spring onions, smoked paprika, cumin, and salt into the batter until everything is evenly coated.About 1 min
- Heat 2 tablespoons of the sunflower oil in a large non-stick frying pan over a medium-high heat until shimmering. Drop in heaped tablespoons of batter — about 6 fritters per batch — and press each one lightly flat with the back of a spoon.About 2 min
- Cook the fritters for 3 minutes on the first side until deep golden and set, then flip and cook for a further 2 minutes. Transfer to a plate lined with kitchen paper and keep warm. Add the remaining oil and cook the second batch in the same way.About 8 min
- Serve the fritters immediately with the lime crema alongside and scatter over the fresh coriander if using.
Tips
- Do not overcrowd the pan — fritters steam rather than fry if they are too close together, and you will lose the crispness.
- The batter can be made up to an hour ahead and kept covered in the fridge; it thickens slightly, which is fine.
- If your chillies are on the larger side, cut the strips into 3–4cm lengths so the fritters hold together better when you flip them.
Ring the changes
- Swap soured cream for full-fat Greek yoghurt in the crema for a slightly tangier result.
- Add 50g of grated mature cheddar to the batter for a richer, cheesier fritter.
Keeping it
Cooked fritters keep in the fridge for up to 2 days. Reheat in a dry frying pan over medium heat or in an oven at 180°C for 8 minutes to restore crispness. Not suitable for freezing.
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