Sweetcorn Fritters

Ingredients

• 2 tins of sweetcorn, drained well
• 100 g plain flour
• 1 tsp baking powder
• 2 eggs
• 60 ml milk
• 6 spring onions, sliced
• 1 red chilli, finely chopped
• a handful of coriander, chopped
• 3 tbsp vegetable oil
• 1 lime, cut into wedges

Method

1. Crush some of the corn

   Dry the drained corn on a cloth, then crush about a third of it with the back of a fork. The crushed kernels release starch and sweetness into the batter; left whole they just sit in it.

2. Make the batter

   Whisk the flour, baking powder, eggs, milk and a good pinch of salt into a thick batter — thicker than pancake batter, closer to a dropping consistency. A loose batter spreads into lace instead of holding a fritter shape.

3. Fold in

   Stir through all the corn, the spring onions, chilli and coriander. Do not beat it now — worked hard the flour goes elastic and the fritters turn tough.

4. Fry

   Drop heaped spoonfuls into shallow hot oil and fry until deep gold, pressing them lightly flat as they set. Cook them in batches; a crowded pan drops the oil temperature and they soak it up.

   8 min

5. Drain and serve

   Drain briefly on kitchen paper, salt while hot, and serve with lime. They soften as they cool, so eat them fast.