The beauty of this recipe lies in its simplicity and adaptability, as well as its yumminess. The quantities don’t need to be exact: as long as you mash some sweetcorn with a bit of something from the onion family, an egg and a bit of flour you’re good to go! These sweetcorn fritters couldn’t be easier, more beautiful or more delicious and I would like to thank the wonderful Tom for our culinary experimentations in Thai cooking and for making these with me. Why not try them drizzled with honey?
1x165g tin sweetcorn (or a larger 285g tin – just add an extra tbsp of flour)
3 spring onions
2+ cloves garlic
a couple of generous tsps. of spices: coriander, garam masala, turmeric, cumin or paprika will work well – pick and mix what you like!
2 tbsp plain flour
½ tsp baking powder
2 tbsp oil for frying
Why not add a red chilli or some fresh herbs?
- Drain the sweetcorn and mash with a fork in a large bowl for a few minutes.
- Stir or mash in the spring onions, garlic, seasoning and whichever herbs and spices you wish to use. Stir in the beaten egg.
- Put your oil in the frying pan to heat up whilst you add the flour and baking powder to bring your batter together. This makes quite a wet batter which binds all the ingredients together wonderfully.
- When your oil is hot, drop a few round fritter-shaped spoonfuls of batter into the frying pan. Fry for 1-2 minutes on each side until golden and then place onto a plate with a piece of kitchen paper to drain any excess oil. Enjoy with sweet chilli sauce, with salad or even cold the next day! Why not double the quantity and make a batch to freeze?