Sweetcorn Fritters
I think tinned sweetcorn has gone a bit out of fashion recently but I love the stuff. The corn is picked when it's at its best and then preserved for whenever you need a bit of sunshine.
Aside from the nostalgia of a pile of sweetcorn on your plate, there's so much more you can do. These fritters are light, fluffy and delicious. They're also quick, easy and low cost. I used a pepper in mine but you can swap this out for whatever veg you have - courgette, carrot, spinach and kale all work well. I served mine with grilled asparagus and boiled eggs with a good drizzle of sweet chilli sauce over the top.
Sweetcorn Fritters
Serves 2
198g can sweetcorn, drained
2 spring onions, finely chopped
1 pepper, finely chopped
1 tsp paprika (optional)
75g plain flour
1 tsp baking powder
1 egg, beaten
50ml milk
1 tbsp vegetable oil
sea salt and freshly ground black pepper
Mix the sweetcorn, spring onions, pepper, paprika (if using), flour, baking powder, beaten egg, milk and plenty of seasoning in a large bowl.
Heat half the oil in a large, non-stick pan and spoon in half of the fritter mixture in two burger-sized mounds, spaced apart. When brown on the underside, turn over and cook for 3 mins more until golden. Repeat this process with the remaining oil and batter and then serve.
Aside from the nostalgia of a pile of sweetcorn on your plate, there's so much more you can do. These fritters are light, fluffy and delicious. They're also quick, easy and low cost. I used a pepper in mine but you can swap this out for whatever veg you have - courgette, carrot, spinach and kale all work well. I served mine with grilled asparagus and boiled eggs with a good drizzle of sweet chilli sauce over the top.
Sweetcorn Fritters
Serves 2
198g can sweetcorn, drained
2 spring onions, finely chopped
1 pepper, finely chopped
1 tsp paprika (optional)
75g plain flour
1 tsp baking powder
1 egg, beaten
50ml milk
1 tbsp vegetable oil
sea salt and freshly ground black pepper
Mix the sweetcorn, spring onions, pepper, paprika (if using), flour, baking powder, beaten egg, milk and plenty of seasoning in a large bowl.
Heat half the oil in a large, non-stick pan and spoon in half of the fritter mixture in two burger-sized mounds, spaced apart. When brown on the underside, turn over and cook for 3 mins more until golden. Repeat this process with the remaining oil and batter and then serve.
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