Recipe courtesy of Psychologies Magazine and is taken from the book : Salad Feasts: How to assemble the perfect meal by Jessica Elliott Dennison.
The key to fat fritters is bravery when frying. Test that your oil is hot and bubbling with a pinch of mixture, then fry the fritters for a few minutes on one side before turning them to keep them intact, and allowing them to develop a golden, crispy exterior. Any broken fritters can be squidged back together.
Ingredients (Makes 8):
- 280g tinned sweetcorn (drained weight)
- 1 lime
- 6 spring onions
- 1-2 red chillies
- 3 tbsp plain flour
- 2 eggs
- 150ml vegetable or rapeseed oil
- ¼ tsp sea salt flakes
- First, drain the sweetcorn in a colander then place in a large mixing bowl. Zest the lime, finely shred the spring onions and chillies and add them to the bowl along with the flour. Crack in the eggs, then whisk with a fork in one side of the bowl. Stir to combine the mixture, then shape into 8 fritters.
- Warm the oil in a large frying pan over a medium-high heat and line a few plates with kitchen paper. After a few minutes, test the oil is hot enough by adding a pinch of the fritter mixture to the pan. If it sizzles and bubbles, you are ready for frying. Gently place the fritters in the pan (lay them away from you) and cook for 3-4 minutes on each side until golden and crisp.
- Using a slotted spoon, transfer the fritters to the lined plates, allowing the kitchen paper to soak up any excess oil. Sprinkle over the salt, cut the lime into wedges, place alongside the fritters on a serving dish and enjoy.