SIMPLE SWEETCORN FRITTERS


It’s Sunday evening; you can barely be bothered to get off the sofa let alone leave the house to visit the local supermarket. But you want a delicious snack and just can’t justify ordering another takeaway so these are the perfect quickie, snack dinner that can make even the most basic cook look like a whizz in the kitchen in under 30 minutes.

I used frozen corn, but I think that tinned or of course fresh packs offers a more intense sweetcorn flavour (frozen is OK). If you have a spice cupboard, I think you could experiment and add ground cumin, ground coriander, cayenne pepper, etc. Whatever’s your favourite, my goto is paprika.

I love sweet chili sauce, but these fritters need something to dip into … sweet chili is quick but if not I would suggest a mayo siarcha or a salsa.

iNGREDIENTS

  • 60g plain flour
  • 10g corn flour
  • 1 tsp baking powder
  • 1 Medium egg
  • 1 tsp paprika
  • 150ml milk (or a little more for a thinner consistency)
  • 198g Tinned or frozen sweetcorn kernels
  • Sea salt and Cracked black pepper
  • Small handful of chopped chives or parsley.
  • Vegetable or flavourless oil for frying

TO SERVE

  • Sweet Chilli Sauce

METHOD

  • Place the flour, egg, milk, salt and pepper and paprika in a bowl. Mix until smooth.
  • Add the corn, salt pepper and herbs and mix until all the ingredients are combined.
  • In a heavy bottomed frying pan, add a couple of tablespoons of vegetable oil.
  • Now in batches of around 3 – 4 (depending on the size of your pan) Cook on one side for around 3-4 minutes until brown and set. They will bubble round the edges.
  • Flip and cook on the other-side for again 3 – 4 minutes.
  • You can keep them in the oven warm until you have finished cooking all the batter.
  • Serve immediately, scatter with salt and chives.
  • Drizzle with sweet chili sauce, or serve on the side.

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