I am a big time fritter fan with pumpkin fritters being a favourite of mine but I have to tell you these sweetcorn fritters are just fantastic. I had them as a breakfast after being tired of eggs and bacon/french toast and smothered them in maple syrup but they are generally used as a bed for smoked salmon with a little cream cheese instead of a rosti which makes a great starter or add a bit of parsley and chilli for great savoury any time snack. Either way, try these. (makes 8-10 sweetcorn fritters)
The inspiration for this recipe came from one of my favourite recipe books which is Lannice Snymans Tortoises and Tumbleweeds
What you need
1 tin creamed sweetcorn (340g tin)
1/2 cup cake flour
1/2 teaspoon baking powder
Pinch of salt
In a large mixing bowl, add the egg and give it a light whisk, add the sweetcorn and give it a mix.
Sift in the flour and baking powder with a pinch of salt. Mix it all together and you are ready to fry them.
Heat a pan on a medium heat with about 1/2cm of oil in it and take heaped dessert spoon size blobs of the mixture fro each fritter. Fry the fritters until golden brown on both sides and cooked through. Simple as that.
Smother in syrup and devour immediately or try one of these variations.
Savoury: Add a teaspoon of mustard to the egg mix, a grind of black pepper and a pinch of nutmeg to the flour for a perfect bed for smoked salmon, prosciutto or even an egg.
Hot: Add the above ingredients along with a handful of chopped parsley and a sliced red chili.