Sweetcorn fritters

Diana Henry / 24 August 2015

Don’t you love late summer eating? Sweet and slightly spicy is just right, so time to fry some sweetcorn fritters. Try this recipe from Diana Henry.

Preparation time

5 minutes

Cooking time

10 minutes

Serves

2



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.

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