A delicious recipe for fritters taken from The Flavour Academy, a fun, family cookbook featuring over 160 recipes to help all ages explore taste, texture and flavour.
The Flavour Academy Creative cooking for family mealtimes – is written by Zenia Deogan, a nutritionist, food scientist, sensory scientist and founder of The Flavour Academy. These cheesy sweetcorn and broccoli fritters are filled with herbs, spices and veggie goodness, and can be served any time but make a great lunchbox filler. They’re quick, easy and can be made ahead and frozen.
Recipe for Cheesy Sweetcorn and Broccoli Fritters
Prep time: 15 minutes | Cooking time: 10 minutes | Serves: 4
300g sweetcorn kernels, frozen or tinned
1 spring onion, trimmed and finely sliced
1 red chilli, deseeded and chopped (optional)
Handful of broccoli florets, finely chopped
Handful of fresh coriander, chopped
Handful of grated cheese
2 eggs, lightly beaten
100g plain flour (can be substituted with almond, coconut or chickpea flour)
1 tsp baking powder
1 tsp cumin seeds
½ tsp ground turmeric
Salt and black pepper, to taste
Olive oil, for frying
- Prepare the fritter mixture: combine all the ingredients except the oil in a large bowl and mix well. For a smoother texture, blitz half the mixture in a food processor, then combine it with the remaining, unblended mixture to form a batter.
- Fry the fritters: heat a thin layer of olive oil in a frying pan and add 1 tablespoon of the batter to the pan to form a fritter. Cook for 1-2 minutes on each side. Repeat until all the batter has been used.
- Serve the fritters warm with rocket salad and avocado cream (also in the book).
Flavour and Texture Adaptations
Swap the sweetcorn for the same quantity of finely diced skinless and boneless chicken breast.
About The Flavour Academy
The Flavour Academy is a fun family cookbook, featuring over 160 recipes to help all ages explore taste, texture and flavour. Based on the author’s extensive knowledge of food and sensory sciences, the recipes are designed to help families introduce their children to a wide range of foods and develop positive eating habits from six months onwards. Every recipe includes an ingredient that can be used as part of either spoon-fed or baby-led weaning, and there is a whole chapter of tips and advice for parents to guide and inspire them on this journey.
Much more than a recipe book, The Flavour Academy is packed with fascinating information about how our five senses work in relation to the food we eat. It’s a brilliant resource for new parents, families, and anyone who is interested in why we like what we like when it comes to the dinner table. Home cooks of any skill level can use The Flavour Academy to transform everyday mealtimes into fun, exciting experiences that offer nutrition and nourishment in more ways than one.
Author Zenia’s own interest in food stemmed from a very young age. She has a passion for creating delicious meals that not only taste great but also appeal to all five senses. Her approach to food and cooking is based on the principles of sensory science, which involves understanding how different tastes, aromas, and textures interact with our senses to create a pleasurable eating experience. Zenia’s creations are delicious as well as visually appealing, with emphasis on colour, texture, and presentation. She shares her knowledge through consultations, workshops, online courses, and collaborations with brands including Cheeky Rascals, Tidy Tot and That’s Scrummy.
Almost all the recipes in this book are easily adaptable, and several follow a unique format that focuses on a key ingredient while giving you five different ways to cook with it. 5 Ways with Lentils, for example, includes a pasta bake, savoury pancakes, soup, quiche and burgers. Other highlights in the book include Chocolate Chip Chickpea Cookies, Easy Rainbow Garden Loaf, Lamb Seekh Kebabs, Savoury Breakfast Biscuits and plenty more creative ideas. The book is designed to grow with your family and inspire everyone to get involved with cooking.
About the Author
Zenia Deogan is a nutritionist, food scientist, sensory scientist and founder of The Flavour Academy, a platform that offers individualised guidance for anyone seeking to build a strong foundation in nutrition and cooking, develop healthy eating habits, and create positive experiences at mealtimes. Zenia has been involved in consumer-based and innovation projects and training expert panels with brands such as Mr Kipling, Lloyd Grossman, OXO and Bisto. She has also worked with large retailers including Aldi, Lidl and Tesco as well as the water and beer industries. Combining her strong culinary foundation with this extensive experience, Zenia also specialises in recipe development and testing, culinary ideation, food styling, and photography. This is her first book.