Sweet corn fritters are one of my simplest recipes. Even though they are packed with different flavours, they are unbelievably easy to prepare. Eat them as a snack, like hot chips, piled high and piping hot straight from the pan, or as a starter served with plain yoghurt and sweet chill sauce on the side.
Try to make the batter a few hours in advance as it likes hanging around for a while before cooking. It’s a very forgiving dish, so you can also play around with different herbs or swop the onions for other vegetables such as leeks or spinach When you’re ready to eat, the fritters take minutes to cook but taste fabulous. Feeds 4 as a starter
1 x 440 g tin sweetcorn kernels, drained
45 ml (3 Tbsp) finely chopped spring onions
2 cloves garlic, crushed
5 ml (1 tsp) ground coriander
5 ml (1 tsp) finely chopped fresh red chilli
30 ml (2 Tbsp) chopped fresh coriander, plus extra for serving
30 ml (2 Tbsp) cake flour
5 ml (1 tsp) baking powder
2 eggs, beaten
Salt and freshly ground black pepper
Sunflower oil for frying
Place the sweetcorn into a bowl and mash it gently just so the kernels break up a little. Mix in all the other ingredients, except the sunflower oil, seasoning to taste. It won’t be very wet and you might think it doesn’t have enough liquid, but it does.
Heat 15 ml (1 Tbsp) oil in a frying pan and swirl it around. When it is hot, drop dessertspoon measures of the mixture into the pan and flatten very gently. Don’t allow the fritters to touch. Fry for 3–4 minutes until the underside is golden, then gently flip over and cook the other side.
Serve hot, scattered with more chopped fresh coriander.