These addictive little fritters are an old family favourite. I enjoy them as a snack with a glass of fizz but they are brilliant served with roast chicken or to liven up any cold Sunday roast leftovers. If you want a spicy version add some sliced spring onions and half a teaspoon of chilli flakes or paprika to the below recipe.
Makes approximately 15 small fritters
Preparation time: 5 minutes
Cooking time: 5 minutes
1 beaten egg
75g plain flour (or self-raising if it is all you have)
50 ml milk
165g tin of sweetcorn
½ tsp salt
Vegetable oil for frying (about 1cm deep)
Put the flour and salt into a bowl and add the milk and beaten egg, mix vigorously until there are no lumps. Add the sweetcorn and about half of the liquid from the tin and stir into the batter. The consistency should be like emulsion paint. If it is too thick add a little more liquid from the tin or some milk and if it is too thin add a little extra flour.
Heat the oil in a shallow frying pan until it is moderately hot, you can test the heat of the oil by dropping a small bit of mixture into it, if it starts to fry and sizzle gently it should be ready.
Carefully drop tablespoons of the mixture into the oil and fry gently on one side for about 3 minutes until the sides are golden and little bubbles appear on the uncooked surface. Be careful as the sweetcorn can sometimes spit! Turn them over and cook on the other side until crispy and golden.
Drain the excess oil onto some kitchen paper and serve as soon as possible. When frying in batches you can keep them in a warm oven whilst you fry the rest.
No comments:
Post a Comment