Make the most of sweetcorn with these crisp fritters. Enjoy them for brunch, lunch or as a side dish
- Serves: 18 persons
- 150g self-raising flour
- 1tsp baking powder
- 1tsp smoked paprika
- 160ml whole milk
- 550g sweetcorn
- 2spring onions, chopped, plus a little extra cut into thin strips to serve (optional)
- 10g sliced chives
- handful of parsley, chopped
- rapeseed oil, for frying
Step 1Mix the flour, baking powder, paprika and milk together in a large bowl. Mix in the egg, followed by the sweetcorn, chopped spring onions, chives, parsley, 1 tsp salt and some freshly ground black pepper.
Step 2Heat a 1cm depth of oil in a frying pan over a medium heat until a small amount of the fritter mixture sizzles when dropped in. For larger fritters, drop 2 heaped tablespoons of the mixture into the pan at a time in a clockwise direction (this will help you remember the order they were added to the pan, so you can flip them at the right stage). For smaller fritters, do the same, but with 1 heaped tablespoon of mixture at a time.
Step 3After 2 mins, flip the fritters over in the same order they were added to the pan. Cook for another 2 mins, continuing to turn every now and then to ensure both sides are evenly golden brown. When ready, the fritters should be darker brown with crispy pieces of corn at the edges – be careful, as some of the kernels may burst during the cooking process. Remove to a wire rack and pat away any excess oil using kitchen paper. Serve straightaway with a few strips of spring onion scattered over, if you like.