These fritters make a good lunch time meal or light supper. They are lovely eaten hot straight from the pan, or they can be eaten cold as a snack. Serve them with a salad of your choice and some kind of sauce. Tomato salsa works well when they are hot and cream cheese and sun dried tomato paste or guacamole both work well when they are cooled. You could also make these fritters in miniature for a party or picnic, by using a teaspoon instead of a tablespoon.
I added a small finely chopped red onion to the batter this time to add some extra colour and flavour. Spring onions or finely chopped chili are also great. I am sure a little ham or cooked bacon would work equally well too.
50g plain flour
A little milk
3 tbsp canned or frozen sweetcorn
1 tiny red onion
¼ tsp ground pepper
Oil for frying
Salsa or guacamole to serve
Turn the oven to a low temperature and place a plate inside to gently warm up.
Finely dice the red onion and add to a mixing bowl along with the sweetcorn.
Add the flour, pepper and egg. Beat everything together to form a thick paste. Add enough milk to produce a thick spoonable batter.
Heat a little oil in a frying pan and add small tablespoons of batter to the pan. I find I can usually get three fritters cooking at once.
Allow them to cook for 1 minutes before turning over with a pallet knife and cooking for a further minute.
When golden brown on both sides, remove from the pan, drain on kitchen paper and place in the oven to keep warm while you use make the second batch of fritters.
Serve hot or allow to cool before wrapping in clingfilm and placing in the fridge until required.
Serve with the accompaniment of your choice.
Makes about 7-8 fritters.