Corn fritters
Crisp, golden fritters packed with sweetcorn, spring onion, chilli and coriander, bound with a light batter and fried in a shallow pan.
Method
- 1
Heat the oven to 100°C and line a baking tray with kitchen paper to keep the cooked fritters warm.
- 2
Whisk the flour, baking powder, salt and paprika in a large bowl.
- 3
Add the eggs and milk and whisk into a thick, smooth batter.
- 4
Pat the sweetcorn dry with kitchen paper, then stir it into the batter with the spring onions, chilli and coriander.
- 5
Heat 2 tablespoons of the oil in a large frying pan over medium heat until it shimmers.
- 6
Drop in heaped tablespoons of the mixture, well apart, and flatten each one slightly with the back of the spoon.
- 7
Fry until golden and crisp underneath.
- 8
Turn and fry the other side until golden and the centre feels set when pressed lightly.
- 9
Move to the tray in the oven and fry the rest, adding more oil as needed.
- 10
Serve hot with lime wedges and soured cream, smashed avocado or a sweet chilli sauce.
Notes
- The batter should only just coat the corn. Too much batter gives heavy, bready fritters.
- Dry the corn well, especially if it is canned. Excess liquid thins the batter and makes the fritters spit in the pan.
- In season, cut the kernels from 2 to 3 fresh cobs instead. They are sweeter and give more crunch.
Equipment
Large mixing bowl, Whisk, Large frying pan, Spatula, Baking tray, Kitchen paper