Sweetcorn Fritters

These versatile and tasty fritters are simple to make, use store cupboard ingredients and can give you the central component of  a swift meal in no time. The kids love them. They also make a good camp fire food or an interesting addition to brunch.
We serve them with all sorts (otherwise known as ‘whatever you have on hand that needs using up’) - salad, rice and peas, couscous, quinoa, smoked salmon, crudités and hummus even baked beans, bacon and scrambled eggs. They have featured as brunch, lunch and supper at our house!

Sweetcorn Fritters Ingredients 1 drained 150g tin of sweetcorn 2 Eggs 3 tbsps. of plain flour ¼ tsp. of salt Pepper to taste Oil of choice for the pan Method Beat the egg yolks in one larger bowl Beat the eggs white for about 4 minutes in another bowl Add the sweetcorn, salt and pepper and flour to the egg yolks Add in the egg whites trying to mix as little as possible once combined to keep as much of the air as you can Warm the oil in a pan on a medium heat Cook them in 3 batches of 4, or 2 batches of 5 slightly larger fritters Use a serving spoon to scoop a portion of the mixture into the pan Let set before moving and fry on each side for about 2 minutes You are aiming for a light golden colour, just cooked enough to be warmed through and set the egg