ROSA’S SWEETCORN FRITTERS

Preparation 10 minutes Cooking 1 hour 40 minutes Makes 10-12 These are always in huge demand for office lunches in the garden at Bampton. None have ever gone to waste!

1 tbsp olive oil 1 red chilli, halved, deseeded and finely chopped 2 spring onions, chopped 4 medium eggs, beaten splash of milk 1 tsp baking powder 6-8 tbsp plain flour 4 fresh sweetcorn cobs sunflower oil, for shallow frying

1 Heat the olive oil in a pan and gently fry the chilli and spring onion for a few minutes until softened. Leave to cool. 2 Put the eggs, milk and baking powder in a bowl and stir in enough flour to create a thick mixture. Season with salt and freshly ground black pepper. 3 Slice the kernels off the corn cobs and add with the cooked chilli and spring onion mix to the batter. 4 Heat the sunflower oil in a frying pan set over a medium heat until hot. Add tablespoons of the batter, in batches, being careful not to overcrowd the pan. Cook for 2-3 minutes each side until golden and cooked through. Keep warm while you fry the rest of the batter. Serve straightaway.