Sweetcorn fritters
20 MINUTES | MAKES 16 | EASY
These are best served with a platter of different toppings so everyone can DIT (do it themselves) – and it’s less work for you, too. Try crispy bacon, guacamole, tomato salsa and sweet chilli sauce. You can also add different ingredients to the batter – crumbled feta, grated courgette and chilli flakes all work well.
tinned or frozen sweetcorn 400g
spring onions 8, finely chopped
plain flour 240g
eggs chopped to make coriander leaves
4 tsp
sweet smoked paprika 4 tsp
whole milk 180ml
oil for frying
• Put all the ingredients, except the oil, into a large bowl, along with a pinch of salt and pepper, and mix well into a batter.
• Heat 1 tbsp of oil in a large frying pan over a medium heat. Scoop 2 tbsp of batter into the pan to form a fritter (you can use a cookie cutter to keep the fritter in a neat circle, if you like) and cook it for 5 minutes, turning occasionally, until golden and cooked through (you may need to cook for a few extra minutes if you are using frozen sweetcorn). Set aside on a plate lined with kitchen paper. Repeat with the remaining batter and serve.
• To freeze, cool the fritters completely before putting in a reusable freezer bag or container, with baking paper separating each fritter. To reheat, put the frozen fritters in a 200C/fan 180C/gas 6 oven for 15-20 minutes or until piping hot.
PER FRITTER 118 KCALS | FAT 5G
SATURATES 0.9G | CARBS 13.1G | SUGARS 1.5G
FIBRE 1.7G | PROTEIN 4.4G | SALT 0.1G