Patient Bean & Corn Fritters:

Photo:  Chris Wiles Photgraphy

Patient Bean & Corn Fritters:

(Cos they’re mainly bean & corn, and you have to be patient when you’re frying ‘em.)

Prep:           5 mins.

Cooking:      15 mins.  Re-heat in the pan when you want them.

Course:        Side dish or snaffle-snack

Serves:        AMAR – see text      (Makes about 8 fritters)

Rating:         2:  Easy

I used a tin of white haricot beans.  You could use butter beans, red kidney beans… in fact just about any ruddy beans!

  • 1 Tin some sort of beans
  • A large red onion – in fact, make that two.
  • However many cloves of garlic you want. I’d suggest 2 big ones.
  • Tin of sweetcorn
  • Oil
  • Seasonings & flavourings – your choice. It’ll take a fair amount of salt and a great amount of coarsely milled black pepper before you decide that it’s enough.
  • 1 egg
  • Cornflour
  • Food processor (or a very great amount of time to do the choppin’)
  • Frying pan
  • Oil for frying
  • Mixing bowl



  • Peel and halve however many onions you are going to do. If you are including garlic, peel that too.
  • Put them into the food processor and give them a blast until just coarsely chopped.. Put them into the mixing bowl.
  • Put the beans into a colander and rinse thoroughly under the cold tap.

Tinned/canned red kidney beans really do need this very thorough rinsing stage otherwise they’ll be horrible.  Ugh.

  • Put the beans in the food processor and give them just a blast. You don’t need to make it a smooth paste.
  • Put that in the mixing bowl.
  • Crack an egg into the bowl.
  • Wash the sweetcorn in a colander under the tap.
  • That goes in the mixing bowl too, but miss out making the corn dizzy in the processor – the beans’ll be all cut up about that!
  • Mix it up and make it nice. (It’ll actually look like a bowl of vomit, but without the diced carrots.  Sorry for the graphic description, but that’s what you need to expect to see.)
  • Now chuck in about three tablespoons of cornflour. I said ABOUT.  You don’t need to count the grains.
  • Chuck in salt & coarse milled black pepper. A good amount.  Mix again.  Leave it to stand for a few mins.
  • Put the frying pan onto a medium heat and oil the pan. It will need more than a small amount.
  • When the oil is hot (but before it smokes the kitchen out), turn the heat down and spoon one tablespoon (not an itsy-bitsy spoon; a big tablespoon dollop!) of the sick-looking mixture into the pan at the edge. Put three more in, one at each corner – ok, I know your pan is round…… (I can see I’m gonna have trouble with you today….) but in any case, you need four blobs of mixture in the pan at the same time, not touching each other.  Understand now?
  • Be patient. Let the fritters build up a durable surface skin of cooked stuff, but don’t let them stick.   After about 5 mins, if they are able to be lifted without breaking, lift and turn them over in turn with a fish slice or something wide and flat – or if you’re posh, wide armed tongs.  If they’re not ready, be patient a bit more and then try again.
  • Give ‘em a few mins on that side.
  • CHOICE: You can either continue to let them cook through and pop ‘em on the plates an’ scoff ‘em, or you can take ‘em out before they’re completely cooked and store them until you want them.
  • All you’ll need to do is re-fry them for a couple of mins on each side and they’re ready.
  • Have them with…… anything!

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