Golden Corn and Scallion Fritters (Print version)
Sweetcorn and scallions make simple skillet fritters with crisp edges and a soft center.
# Ingredients:
Ingredients
01 -
300 g drained sweetcorn
02 -
100 g all-purpose flour
03 -
2 large eggs
04 -
60 ml milk
05 -
3 scallions, thinly sliced
06 -
1 tsp baking powder
07 -
½ tsp salt
08 -
¼ tsp black pepper
09 -
3 tbsp neutral oil
# Instructions:
01 -
Pat drained sweetcorn dry with a clean towel. Set aside about a third of the kernels and lightly crush the rest with a fork.
02 -
Whisk flour, baking powder, salt and pepper in a bowl. Whisk eggs and milk together, then stir into the dry ingredients.
03 -
Fold in all the sweetcorn and scallions. The batter should be thick enough to mound gently from a spoon rather than run across the pan.
04 -
Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add heaped tablespoons of batter, leaving room between them; flatten lightly to about 1 cm thick.
05 -
Cook for 3–4 minutes per side until golden and cooked through. Reduce heat if the outside browns before the center sets. Repeat in batches, adding the remaining oil as needed, to make about 12 fritters.
06 -
Drain briefly on a rack or paper towel and serve warm, allowing about three fritters per person. Cut one open to check the center is set with no wet batter.
07 -
Refrigerate leftovers within two hours for up to three days. Reheat in a hot oven or skillet until hot throughout and crisp; avoid stacking while hot.
# Good to know:
01 -
Includes 0 minutes resting or cooling time.