Sweet Corn Fritters V

5 minutes 15 minutes 9 servings

A taste of the American South. They take just a few minutes to make and are the perfect accompaniment to an autumn barbecue or a slow braise.

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  • 70g self-raising flour
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon fine salt
  • 3 tablespoons milk
  • 1 medium egg
  • 1 tin Epicure Whole Kernel Sweetcorn, drained
  • 2 salad onions, chopped (green parts only)
  • cold-pressed rapeseed oil

The recipe Sweet Corn Fritters Kitchen Mode

  • 1

    Tip the flour, paprika, and salt into a medium sized bowl. Blend with a fork until well combined. Make a well in the center and pour in the milk and egg. Whisk the egg with the fork to lightly scramble then gently stir the milk and the egg into the flour mixture just until combined. Don’t be worried if it’s a bit lumpy, it’s better not to overmix! Now, stir in the corn and onions.

  • 2

    Pour enough rapeseed oil into a medium frying pan to cover the bottom with a thin layer of the oil. Place over medium heat until oil starts to shimmer. You can test the temperature of the oil by gently dropping in a corn kernel - it should start to sizzle right away.

  • 3

    Drop the batter into the hot oil in two heaped tablespoon amounts, smoothing out to flatten into a circular shape. Make sure not to overcrowd the pan, you should be able to cook about 3 at a time.

  • 4

    Cook the fritters for two minutes, until the bottom is golden brown and crisp. Flip gently, taking care of the hot oil, and cook for an additional two minutes until the second side is browned and crisp as well.

  • 5

    Remove to drain on paper towels or a cooling rack, while you continue with the remaining batter. Best served warm!