Description
A quick little fritter that comes together with kitchen staples and a tin of sweetcorn. They’re crisp on the outside, soft inside, and honestly hard to stop eating straight from the pan.
Ingredients
Units
Scale
- 1 med can sweetcorn kernels, drained well
- 1 red chili, de-seeded and finely chopped
- 3 spring onions, finely chopped
- 75 g feta cheese, crumbled
- 75 g Self-Rising flour
- 1 egg
- 50 ml water
- Salt and pepper, to taste
- 37.5 - 48 ml = 3 to 4 tbsp canola oil, for shallow frying
Instructions
- Start by draining 1 medium can of sweetcorn kernels. If they’re watery, the batter can get too loose. Pat them dry quickly with a paper towel if needed.
- In a mixing bowl, combine the drained sweetcorn kernels, 1 chopped red chili, 3 chopped spring onions, and 75 g crumbled feta cheese.
- Add 75 g Self-Rising flour, salt and pepper to taste, and gently toss everything together so the flour coats the mixture.
- In a small bowl, whisk 1 egg with 50 ml of water until lightly combined.
- Pour the egg mixture into the corn mixture and stir just until you get a thick, slightly lumpy batter. It shouldn’t be runny. If it feels too loose, add 1 tbsp extra flour.
- Heat 3 to 4 tbsp canola oil in a frying pan over low to medium heat. You want enough oil to lightly coat the pan.
- Spoon heaped tablespoons of batter into the hot oil and flatten them slightly with the back of the spoon.
- Cook each fritter for about 2 to 3 minutes on the first side until golden.
- Flip carefully and cook the other side for another 2 to 3 minutes until crisp and cooked through.
- Transfer to a plate lined with a paper towel while you cook the remaining batter.
- Serve warm.
Notes
Created, prepared, tried, and tested by Gail
