Spanish Fritters

How to make Spanish Fritters.

If you are planning a tapas night or party this is a must do recipe. It contains amazing flavours that will conjure up the spirit of Spain in your home!

Ingredients for 4 people:

  • 600g/ 21oz of Canned Sweetcorn, drained
  • 150g/ 5oz self raising flour
  • 3 large Eggs
  • 100ml/ 3.5floz Milk
  • 4 tbsp Sweet Chilli Sauce
  • 2 Limes
  • 2 Small Ripe Avocados, or 1 Large One.
  • 1/2 Red Onion, finely chopped
  • 2 Ripe Tomatoes, chopped
  • 150g/ 5oz Greek Style Natural Yogurt.
  • 2 Tablespoons of Chopped Fresh Chives.
  • Olive Oil.
  • Salt and Pepper.
  • Rocket Leaves for serving.


Preheat the oven to it’s lowest setting.

  • Pour the flour into a bowl.
  • Season with salt and pepper.
  • Make a well in the centre of the flour.
  • Crack the eggs into the well.
  • Whisk the flour and eggs together to make a batter.
  • Add the milk and whisk again until the batter is smooth.
  • Stir in the sweetcorn with 1 tablespoon of the sweet chilli sauce.
  • Set aside for later.
  • Now make the salsas
  • For the avocado salsa,
  • Halve, stone and peel the avocados.
  • Cut into chunks and put in a small bowl.
  • Next squeeze over the juice of 1 lime.
  • Then stir in the remaining chilli sauce, and tomatoes.
  • For the yogurt salsa,
  • Mix the greek natural yogurt with the chives into a small bowl.
  • Now fry the fritters,
  • Wipe a little oil (using kitchen paper) over the base of a non-stick frying pan.
  • Heat over a low heat.
  • To make the fritters, spoon a heaped tablespoon of the batter mixture into the frying pan. Don’t put too many fritters into the frying pan, keep them well apart.
  • Fry for 2-3 minutes on each side until golden and puffed.
  • After cooking, place them on an oven proof dish and keep warm in oven while you cook the rest.
  • Divide the corn fritters between the plates.
  • Serve with a big spoonful of the avocado salsa, a dollop of yogurt dip, a handful of rocket leaves and some lime wedges to squeeze over the fritters.
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