I do enjoy a good fritter from time to time. Crispy on the outside, soft in the middle, they leave your fingers covered in a tasty film of oil and dipping sauce. Yum. And as if that wasn’t enough, they’re also ridiculously easy to make! Hurrah!
I rustled these up for Kipper and me one evening when DH was elsewhere (he doesn’t approve of eating with your fingers, more fool him). They were quick and easy to make, and yummy-scrummy to eat. Although the recipe did make more than Kipper and I could get through. That’s the trouble with recipes that need an egg – how do you use half an egg? Hmmm. The leftovers weren’t bad cold though.
Kipper was a little uncertain about these to begin with, but I renamed the fritters sweetcorn pancakes and that seemed to make them infinitely more acceptable. Perhaps in future I should give every dubious foodstuff a name that ends with -pancake or -ice-cream.
I had my fritters with sweet chilli dipping sauce, while Kipper took the ketchup and mayonnaise route. Half the fun of fritters is dipping them in something, so go wild with the condiments.
There really isn’t a lot more to say about these quick, easy, delicious fritters. The recipe makes about 15, which is plenty for 2-3 people.
- 2 medium carrots
- 2 spring onions
- 200g tin sweetcorn, drained
- Pinch hot smoked paprika
- 0.5 tsp ground black pepper
- 75g self-raising flour
- 1 egg
- 50ml milk
- Sunflower oil, for frying
- Peel and grate the carrots. Trim and thinly slice the spring onions. Mix the carrots and onions with the drained sweetcorn.
- Add the seasonings, flour, egg and milk and mix thoroughly to ensure no lumps of flour remain.
- Heat a generous layer of sunflower oil in a frying pan over a medium heat. Add tablespoons of the sweetcorn mixture and fry for a few minutes on either side, until browned and crispy.
- Drain on kitchen paper, and either eat straightaway or keep warm in a preheated oven while you cook the rest.