Syn Free Broccoli and Sweetcorn Fritters | Slimming World

Broccoli and sweetcorn fritter

Sweetcorn fritters have long been a favourite of ours, but not something we’ve had since starting the Slimming World journey. So we thought we’d make our own Slimming World friendly version (with the added bonus of some extra speed in the form of the broccoli and spring onions.)

We like to use Sukrin, which is an all-natural granulated stevia sweetener alternative to sugar with zero calories. It doesn’t have that strange after taste that a lot of artificial sweeteners do, which makes it perfect for cooking and baking.

Sukrin is in equal and weight to sugar, so if you're using a powdered sweetener you'll need to use less as it weighs less.

You can grab Sukrin over on Amazon

 

These are great to have for breakfast, lunch, supper or just a snack, and go great with our chilli and lime dip. They’re quick and easy to make, and ideal on the Slimming World Extra Easy plan.

Broc and Sweetcorn fritter 1

This recipe should give you 10 fritters if you use a 1/4 cup measure (If you don’t have a set of measuring cups you can get some here on Amazon )

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Syn Free Broccoli and Sweetcorn Fritters | Slimming World

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Rating: 3.85
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Servings

Prep Time

Cooking Time

people 15 minutes 15 minutes

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Calories

Weight Watchers

Slimming World 

Smart Points

Zero

Syns

Per people Per people Per people
INGREDIENTS
Please don't take a screenshot. These recipes are updated often!

INSTRUCTIONS
To make the Fritters
  1. First make the dip (see below) You can do this in advance and keep it in the fridge to save some time
  2. Cook the broccoli, either microwave it for a minute or two, or steam/boil it. The broccoli should still be quite firm
  3. In a bowl mix together the cooked broccoli and sweetcorn, and make sure all the moisture is drained
  4. Add the chopped spring onion, grated sweet potato and chilli flakes and mix well.
  5. Season with some sea salt and freshly ground black pepper, then add one of the eggs. Stir well so that all the ingredients are mixed thoroughly.
  6. The mixture should be moist but not soggy, just enough to bind the ingredients. If it seems a bit too dry add the other egg
  7. In a decent sized frying pan heat up some Frylight. Then using a 1/4 cup measure put 5 scoops in the hot pan, leaving enough space between each one so you can turn them easily
  8. Cook for about 3 minutes, until they are golden brown on the bottom, then flip them over and cook them for another 3 minutes
  9. Remove them from the pan, add some more Frylight then cook the remaining mixture in the same way. There should be enough left for another 5 fritters
To make the Dip
  1. Just mix all the ingredients together. Check the seasoning and serve

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IMPORTANT INFORMATION

Syn values given are correct at time of writing but may not always be accurate.

This website is unofficial and in no way part of or representative of Slimming World. We’re aren’t trained by Slimming World nor authorised to give Slimming World advice. Should any advice given here should not replace the advice of your Slimming World consultant.

Ideally you should check with Slimming world for the most up to date Syn values using official resources such as; the Syns calculator, Syns Online on LifelineOnline or by calling the Syns Hotline on (0906) 851 8518.

Although pinchofnom.com attempts to provide accurate nutritional information, these figures should be considered estimates. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Under no circumstances will pinchofnom.com be responsible for any loss or damage resulting for your reliance on nutritional information.

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9 Comments
  1. just a note this recipe is listed under the vegetarian section, but Worcester sauce isn’t vegie friendly it contains anchovies

  2. Hendersons relish is the same as Worcestershire sauce and is vegi so is the heinz Worcestershire sauce. You can get both in home bargains.

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