Sweetcorn fritters

Ingredients

• 250g (9oz) sweetcorn (fresh or tinned and drained)
• 50g (2oz) polenta
• 50g (20z) plain flour
• 3 large eggs
• 75ml (3fl oz) milk
• 40g (1 1/2oz) melted butter
• 2 red chillies, deseeded
• 2 spring onions
• Salt and pepper to taste
• Vegetable oil for frying

Method

If using fresh sweetcorn, stand each cob on a tea towel and slice the kernels off with a sharp knife from top to bottom.

Blanch the kernels for 1 minute, then drain.

Put the plain flour, polenta, sweetcorn kernels, eggs, milk, seasoning and melted butter in a food processor and pulse.

Add 2 red deseeded and chopped sliced chillies and 2 chopped spring onions. Pulse again.

Fry spoonfuls of this batter in hot vegetable oil to make 8cm (3in) cakes, frying for a few minutes each side until golden on the outside and firmed up on the inside.