Sweetcorn fritters

Are they fritters or pancakes? I'll be damned if I know.

I wasn't going to post these (hence the terrible photos), but someone on twitter asked if I would - and I'm totally swayed by even the merest hint of flattery - so here you go, people.

The reason for my initial reluctance, is that I fear you all know how to make these aleady and I'm preaching to the converted. I've seen a lot of recipes for them floating around. But then I made a - frankly, Nobel Prize worthy - discovery, which I decided I needed to share with the world. And that is....

YOU CAN PUT THEM IN THE TOASTER THE NEXT DAY AND THEY TASTE OF DREAMS

Seriously. Toast, spread with a bit of butter, a sprinkle of salt and a squeeze of lemon and ay, caramba!

Originaly we ate these with salmon, an avocado and spring onion salady thing, and a bit of crème fraîche. They go great with Mexican/Caribbean/Deep South BBQ style food - jjalapenos, cheese, sour cream, lime, ribs, jerk chicken, all that sort of stuff. Proper feasting.

God, I'm starving again just thinking about it. 

Sweetcorn fritters
Serves 4
2 cups milk
3 cups plain flour
2 eggs
1 tsp baking powder
Generous pinch of salt and pepper
2 cups of sweetcorn (I used frozen)
You can add a couple of spring onions into the mix too, but I prefer these separate

Mix together the milk, flour, eggs, seasoning and baking powder and stir until you have a smooth but quite thick batter. Then stir in the sweetcorn (if you're using frozen it might stick together, so make sure to break up any lumps).

Heat a non-stick frying pan to a medium-high heat and spoon the mix into the pan, to make whatever sized fritters you desire. If you have a good non-stick pan you shouldn't need any oil, but if you really need it use a teeny tiny bit - not too much as it just gets soaked up and the fritters get a bit saturated.  Also if they're really oily they might set your toaster on fire the next day (I don't know if that's true but I've got OCD so I want to warn you JUST IN CASE). 



They'll generally need a couple of minutes on each side. They'll look a bit sicky at first, but have faith. Flip them over when they start to go golden, then when they're done keep at a low heat in the oven, whilst you do the rest of the batch.