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Corn & Chickpea Fritters With Tomato Salsa & Baby Spinach

Published by: Chef Braam Botha • Updated: January 30, 2024 • Checked By: Chef Matty Riedel

Fritters are one of the culinary world’s wonders. They can be whipped out at breakfast, fried for lunch, or served at dinner. This delicious chickpea fritters recipe is merely your starting point in discovering the world of fritters. Fritters come in sweet and savoury varieties, and it is up to you to experiment with different flavours and recipes.

Corn & Chickpea Fritters With Tomato Salsa & Baby Spinach

How To Make Corn & Chickpea Fritters
Corn & Chickpea Fritters With Tomato Salsa & Baby Spinach
Click The Stars Below To Rate This Recipe:
5 from 2 votes
COURSE Snacks
CUISINE American
CALORIES 2000 kcal

Ingredients
 

For The Fritters

  • 320 gram Frozen corn, thawed in boiling water
  • 200 gram Cream styled corn, drained- liquid reserved
  • 60 gram Jalapenos, finely chopped
  • 320 gram Cake flour
  • 332 ml Water
  • 12 gram Flaxseed powder
  • 4 gram Turmeric
  • 2 gram Fine salt
  • 16 gram Chopped garlic
  • 6 gram Garam masala
  • 20 gram Fresh chives, finely chopped

For The Tomato Salsa

  • 160 gram Plum tomato, concassed
  • 80 gram Red onion, finely chopped
  • 20 gram Fresh coriander, finely chopped
  • 20 ml White wine vinegar
  • 8 gram Treacle sugar
  • 2 gram Coarse salt

For The Wilted Baby Spinach

  • 240 gram Baby spinach
  • 20 ml Olive oil
  • 8 gram Chopped garlic
  • 20 ml Lemon juice
  • 2 gram Turmeric spice
  • 2 gram Fine salt

Method
 

For The Fritters

  • Place flour, ground flaxseed, seasoning & water in a mixing bowl. Whisk together until there are no lumps then leave to sit. (This will give time for the batter to start thickening)
  • Combine corn kernels, chickpeas, jalapenos, garlic & chives together. Add to the batter & mix well.
  • To cook the fritters, heat oil in a frying pan. Use a 1/3 cup to scoop batter into hot pan. Use a spatula to flatten the batter into disc shapes. Leave to fry for 3-4 minutes. Flip & cook on the other side for 3-4 minutes.

For The Tomato Salsa

  • Mix everything together & serve with fritters.

For The Wilted Baby Spinach

  • Heat oil in a pan, add garlic & cook for a few minutes.
  • Add baby spinach & stir until the spinach starts to wilt. Add lemon juice & continue stirring until the spinach is bright green & wilted.
  • Season with salt & pepper.
Chefs Tips
Another great idea is to make smaller fritters which can be served as finger snacks at afternoon tea or on roaming platters at an informal gathering. One of my favourite variations are smoked salmon, dill and cream cheese fritters, I encourage you to put your own spin on this.
Nutritional Information
Calories: 2000kcalCarbohydrates: 387gProtein: 66gFat: 30gSaturated Fat: 4gPolyunsaturated Fat: 7gMonounsaturated Fat: 15gSodium: 3178mgPotassium: 3993mgFiber: 33gSugar: 27gVitamin A: 30955IUVitamin C: 255mgCalcium: 431mgIron: 17mg
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Corn & Chickpea Fritters With Tomato Salsa & Baby Spinach
Corn & Chickpea Fritters With Tomato Salsa & Baby Spinach

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Chef Braam Botha