Sweet corn fritters

Sweet corn fritters

By
From
Mr & Mrs Wilkinson's How it is at Home
Makes
10
Photographer
Patricia Niven

MRS: I love a recipe where you can just throw everything in a bowl and mix it together like this one. These are kid-friendly, work well in the lunchbox and can be transported for a picnic with smashed avo. They are great at breakfast too with a poached free-range egg and relish.

Ingredients

Quantity Ingredient
1 1/2 corn cobs, kernels removed
2 spring onions, finely chopped
1/2 teaspoon salt flakes
100g plain (all-purpose) flour
1/2 teaspoon baking powder
1 free-range egg, beaten
100m milk (or nut milk)
3–4 tablespoons extra-virgin olive oil

Method

  1. Put the sweet corn kernels in a bowl together with the spring onions, sumac, coriander, salt, flour and baking powder and mix well. Stir in the egg to combine and pour in the milk, stirring, to form a batter.

    Heat 1 tablespoon of olive oil in a frying pan over a medium heat. In batches and using 1 tablespoon of the batter for each fritter, add the batter to the pan and cook for 2–3 minutes on each side until golden and cooked through, adding an extra tablespoon of oil to the pan in between each batch. Eat straightaway with poached eggs, smashed avo and Mr Wilkinson’s red sauce, or with left-over roasted veggies and a squeeze of lemon juice.
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