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Sweetcorn Fritters
A Kiwi inspired recipe (the place, not the fruit), these fritters are a brill way to use your sweetcorn, and are gorgeously light.
1 comment
Ingredients
- 285g sweetcorn (sliced fresh from the cob or tinned, drained)
- 3 medium eggs
- 100g crème fraîche
- 3 spring onions, thinly sliced or 1 small onion, finely chopped
- A handful of fresh coriander, chopped (optional)
- 75g plain white flour
- A good pinch of sea salt
- A little grinding of pepper
- A pinch of chilli powder
- A few glugs of olive or sunflower oil for cooking
Method
1. Gently mix all the ingredients (bar the oil) in a bowl.
2. Heat a large frying pan over high heat. Add a little oil. Pop a large spoonful or two of the fritter mix into the pan. Cook for 1-2 mins, or till it's golden underneath. Use a wide spatula to carefully flip it. Cook it on the other side for a minute. Keep it on a warm plate while you cook the rest.
3. Repeat till the mix is gone. Incredible with grilled smoky bacon and maple syrup, or with cherry tomatoes and avocado slices.
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(44.5p per 10g)
Available from 1st February -
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Grendel's Mother
Fantastic recipe - simple, rapid and delicious. The quantities given make 10-12 fritters for me (tbsp. dollops).