Sweetcorn Fritters

Crisp sweetcorn fritters with spring onion and a lightly seasoned batter.

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A thick batter holds the corn together while moderate pan heat cooks the centres before the outside becomes too dark.

Ingredients

• 300 g sweetcorn kernels
• 120 g plain flour
• 1 tsp baking powder
• 2 eggs
• 80 ml milk
• 3 spring onions, sliced
• 0.5 tsp smoked paprika
• 0.5 tsp salt
• 3 tbsp neutral oil

Step-by-step method

1. If using frozen corn, thaw and pat it dry so excess water does not thin the batter.
2. Whisk flour, baking powder, paprika and salt in a bowl, then add eggs and milk to make a thick batter.
3. Fold in the sweetcorn and spring onions until every kernel is lightly coated.
4. Heat a thin layer of oil in a frying pan over medium heat.
5. Drop heaped tablespoons of batter into the pan, flatten slightly and cook for 2–3 minutes until the underside is golden.
6. Turn carefully and cook the second side for another 2–3 minutes, working in batches without crowding the pan.
7. Drain on kitchen paper and serve warm with yoghurt, salsa or a squeeze of lime.