Sweetcorn fritters
Thursday, 5th January 2017 by Chen
sweetcorn fritters

Serve with a yoghurt sauce to cool down the heat, or with a tangy tomato salsa to add extra flavour. Leave out the chilli for a milder flavour. Enough for 4


400g sweetcorn, cut from the cob 

150g plain flour

1/2 tsp baking powder

150ml milk

2 eggs

1/2 tsp baking powder

4 spring onions

Handful fresh coriander

1 red chilli

Oil to fry


Sieve the flour and baking powder into a bowl. Whisk the eggs and milk together, then make a well in the centre of the flour and add the egg and milk mixture. Gradually stir the flour mixture into the eggs and continue stirring until you have a thick smooth batter. Finely chop the spring onions and coriander. Deseed the chilli and finely chop. Stir the sweetcorn, onions, coriander and chilli into the batter and season with salt and pepper. Heat oil in a frying pan and drop spoonfuls of the mixture into the pan. Fry until golden underneath, then flip over and fry until golden on the other side.