With me being a bit overenthusiastic with this weeks ingredient challenge (the ingredient was only announced a few hours ago!) I decided to make sweetcorn fritters for lunch.
I made sweetcorn fritters quite a few years back when I was only just getting into cooking and they didn’t go very well at all. This time I used a recipe from GFM website. Thankfully this time they were delicious. I served them with a sweet-chilli dip.
The only thing I would change would be to add more sweetcorn, maybe a pinch of chilli and to use less oil. The original recipe calls for 4 tbsp of sunflower oil which I think is far too much, especially if you have a decent non-stick saute pan.
makes about 20
a can of sweetcorn, drained
5 tbsp milk
25g butter, melted
85g self-raising flour
2 spring onions, finely sliced
1) Whisk egg, milk and butter together then whisk in flour.
2) Add sweetcorn and spring onions to egg mix. Rest for a few min.
3) Add oil to pan and heat to high/med. Blob tablespoons of the mixture into the pan. Cook for about 2 min, both sides until golden. Place on kitchen paper to drain.
Today it is a stunningly beautiful day here. It makes me want to drink Pimms and have a BBQ!