Chilli Sweet Corn Fritters by Mary McCartney
"These easy fritters celebrate the flavours of summer and can be made all year round using frozen sweet corn. They are perfect for the whole family. I like to add a little fresh chilli heat to mine, but when I am making them for kids, I simply leave it out." - Mary McCartney
Ingredients
Method
In a medium bowl, mix the corn, onion, chilli if using, garlic, parsley, and yeast flakes. Stir in the flour and baking powder. Gradually stir in the milk, mixing to combine all the ingredients. Season with a pinch of salt and pepper and stir in the lemon juice.
Heat 1 tablespoon oil in a large sauté pan over medium-high heat. To check the heat, drop a test piece of batter in, and you should hear a sizzle in the pan.
Spoon 1 tablespoon of the corn mixture into the pan for each fritter, leaving a little space between them so they don't stick together. Pat each fritter down with the back of the spoon so it is flatter and easier to cook on both sides. Fry until golden brown on the first side, about 2 minutes, then flip to brown the other side, about 2 minutes more.
Cook the fritters in batches, using 1 tablespoon of oil for each batch, until all the corn mixture has been cooked.
Serve with the warmed sweet chilli sauce for dipping.
