Crispy Corn Fritters with a Sweet Chilli Apple Glaze

I just might have a new favourite snack! These are absolutely incredible, really light and crispy corn fritters with an almost tempura style batter and a gorgeous sweet chilli apple glaze. It's a match made in heaven! Both the fritters and the glaze have taken many attempts to get just right but I have it now and am so happy. These will be featuring in my life many times I predict :-)

I was actually inspired by an episode of You Got to Eat Here, I can't remember the name of the restaurant but they had these corn dogs with a chilli apple glaze that just looked incredible. I knew I had to make something similar and opted for corn fritters instead and started experimenting with the glaze.

The glaze (or dip - you can use it either way) is amazing, essential with these fritters and something I can see going with many other things like spring rolls, wontons or anything else you might use say a Thai Sweet Chilli sauce with but honestly, this is better. 

It's also SO easy to make, just organic natural apple juice, apple cider vinegar, light brown sugar, shallots, garlic and red chilli. Give it a blitz in a blender then simmer in a saucepan until thick and lightly syrupy then chill to thicken a little more. Simple.

Due to the sauce having so much flavour I've opted for really simple corn fritters here. They are SO light as the addition of sparkling water gives them a tempura type texture and they have a perfect fluffy texture inside. They also reheat in the oven brilliantly (if you manage to find yourself with leftovers!) Just 5-10 min at 200C and they are as good as new :-)

Light and Crispy Corn Fritters:

Yields about 17 fritters

100g plain flour (2/3 cups)

1 tsp baking powder

2 tsp caster sugar

½ tsp salt

1 Tbsp melted vegan butter

90ml sparkling water – 6 Tbsp

90g plain or unsweetened soy yogurt - 6 Tbsp

1 x 165g tin of sweetcorn, drained (1 cup drained) 

Vegetable oil, for frying

Mix flour, baking powder, sugar and salt. Whisk together the soy yogurt, melted butter and sparkling water.  Mix to create a batter, then fold in the corn. Let it sit while the oil heats. 

Pour enough vegetable oil in a high sided saucepan to about 4-6", depending on the size of your pot. Make sure it's not too full. Heat oil to 190C/375F. 

Drop by heaped teaspoons into the oil and fry until golden and puffy, turning them over once. As the batter is fairly runny it's best to scoop up with 1 teaspoon and quickly push it off with another teaspoon. The quicker you do this the more rounded shaped fritters you will get. Remove with a heat safe slotted spoon and drain in a paper towel lined bowl. This type of batter absorbs quite a bit of oil so I recommend changing the paper once more and flipping the fritters to ensure all excess oil drains off. They can sit for quite a bit before they get cold so do let them drain well.

Sweet Chilli Apple Glaze:

½ cup cloudy organic apple juice 

¼ cup light brown sugar (45g)

¼ cup apple cider vinegar

1 small shallot

½ red chilli, de-seeded and membranes removed

1 clove garlic

Note: when I first made this and tested it I found it too hot and was going to make it again with just 1/4 of a chilli. But when it is used as a dip or glaze it's perfect. So don't be alarmed if you find it a bit hot at first too :-) Of course if you really like super spicy food you might like to add even more! Thankfully this dip/glaze is so easy to whip up you can experiment with the heat levels.

Place everything in blender and blend until really smooth and pink in colour. I used my awesome Froothie 9400 which took no time at all :-) Transfer to a saucepan and bring to the boil. Boil, stirring frequently until reduced, glossy and thick yet still a bit runny, about 10 minutes. Keep in mind it will thicken up some more in the fridge. Transfer to a bowl and let cool then refrigerate until fully cool. I like to bring it to room temperature before serving.

Serve the crispy warm fritters with the glaze. You can either dip them as you go where the fritters retain their crispiness. Or you can pre-glaze the fritters - they lose their crispiness a bit this way but it's also really good having the fritters saturated with that glaze! I recommend trying both ways :-) Oh, and yes - a nice crisp lager or blonde ale essential here. Enjoy!

♥

Disclaimer: This post contains affiliated links with Froothie UK.

Nutritional Information

Corn Fritters: per fritter after frying (out of 17 fritters)

Calories: 92

Protein: 1.1g

Fat: 6.8g

Sat Fat: 0.6g

Fibre: 0.4g

Carbs: 7g

Sugar: 1g

Sodium: 117mg

Sweet Chilli Apple Glaze: whole recipe

Calories: 237

Protein: 0.5g

Fat: 0.1g

Sat Fat: 0

Fibre: 0.2g

Carbs: 60.1g

Sugar: 43.9g

Sodium: 24.7mg

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