Sweetcorn & Cheese Fritters
Golden, craggy fritters stacked high with a glossy spoonful of soured cream sliding down the side, bright parsley scattered over and a lemon wedge tucked in alongside.
Ingredients
Serves 4- 2eggs, beaten
- 80 gplain flour
- 3spring onions, sliced
- 1 tspsmoked paprika
- 2 tbspvegetable oil
- 330 gdrained tinned sweetcorn (from two 198 g tins)
- 80 gcheddar, grated
- 15 mllemon juice
- Fine salt, to taste
- 150 mlsoured cream (optional)
- 10 gflat-leaf parsley, chopped (optional)
- Finely grated lemon zest (2 g)
- ½lemon, cut into wedges, optional (optional)
- Black pepper, to taste
Method
- Drain the sweetcorn thoroughly and pat dry with a clean tea towel. Wet corn loosens the batter and makes the fritters steam instead of crisp.
- Mix the corn, flour, beaten eggs, cheddar, spring onions, smoked paprika, lemon zest and measured lemon juice into a thick batter. Add black pepper and a little salt; the cheese already brings some.
- Heat 1½ tsp of the vegetable oil in a large non-stick frying pan over medium heat. Divide the batter into 16 equal portions. Fry four at a time, flattening each to about 1 cm thick and leaving space between them.
- Cook for about 3 minutes per side until golden and set in the centre. Keep warm in a 100°C oven. Repeat with the remaining batter in three more batches, using another 1½ tsp oil for each batch.
- Serve four fritters per person. Add the optional soured cream, chopped parsley and lemon wedges if using.
Per serving
- kcal
- 337
- protein
- 13.6g
- fibre
- 3.1g
- carbs
- 30.1g
- fat
- 17.6g
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