I didn’t grow up with sweetcorn fritters. They were always an exotic luxury I had at other people’s houses. I grew up on birthday parties with cheese, gherkins and raisins instead of fritos and cheese curls. For many years I really did believe that all the goodness in my sandwiches was in the crust. To this day, melrose on white bread is an exciting treat.
I used to live in the same flat building as a friend of mine and every now and again, to my pleasure, she would make sweetcorn fritters. So, when we went away to hang out in a log cabin next to a river for a weekend, I asked her for the recipe (thanks Sarah, I hope you don’t mind me sharing!).
We had some fresh chillies from Durban and some dhanya which we added. Sarah’s recipe called for half a finely chopped onion, but we had some red spring onions from another friend’s garden (thanks Alex).
- 1 tin creamed corn
- 1 egg
- 2/3 cup flour
- 1/2 teaspoon baking powder
- 1 giant red spring onion (or 1/2 onion – finely chopped)
- a couple tablespoons of milk to get a runnyish consistency
- finely chopped green chilli
- finely chopped dhanya
- grated parmesan
Finely chop the onion, chillies and dhanya. Crack the egg into a bowl. Add the tin of sweetcorn. Mix the egg and sweetcorn together. Add the flour and baking powder and mix through. Add the greens and mix.
Fry a large tablespoon at a time in oil and drain on a piece of newspaper. Grate parmesan on the top.