Fritters

Fritters

A snack a meal a treat, you can make up the parts, leave them in the fridge for 3 days and just combine them anytime your one or for hordes. The fritter batter lasts, only add your fresh sweet corn kernels just before you cook your fritters or they go soggy. Serve up with grilled bacon or ham and halved fresh tomatoes. Place them over the top of a heap of very fresh green assorted leaves. Drizzle with chutney, ricotta, yoghurt or cream fraiche, all are wonderful with this dish.

Ingredients:

• 1 cup of plain flour.
• 2 cups of sweet-corn kernels cut off 6 cobs.
• 2 eggs· 1/2 cup of milk.
• 1 tbspn baking powder.
• tbspn sugar and pinch of paprika, salt and pepper.
• 1/2 cup of sliced spring onions or shallots.
• Parsely or corinder or basil or baby spinach leaves, chopped, leave some whole for the salad.
• A finely chopped up capsicum optional.
• Oil for shallow frying

Method:

Sift flour baking powder and seasonings into large bowl, stir in sugar and make a well in the centre.Beat together the eggs and milk in a medium sized bowl, gradually add to the dry ingredients and mix well to make a lump free batter which can be quite stiff.Place the corn, onion chopped herbs into a the batter bowl, Mix. Heat 2 tbspns of oil in a non stick frying pan, drop a tablespoon of batter into the pan, four blobs to a frying pan at a time. Cook for 2 minutes on each side until golden, place the grilled or already cooked tomatoes and bacon over the first fritter then add the top one. Serve up with greens or eat inside toasted Turkish bread and a fried egg with baby spinach leaves . Yum.