Curried sweet corn fritters

SERVES 4

Ingredients:

1 cup all-purpose flour

sea salt and freshly ground black pepper

2 large eggs

1¼ cups whole milk

2 tsp curry powder,

preferably Madras

¼ cup semolina flour

1 x 15oz (425g) can corn kernels,

drained

¼ to 1/3 cup vegetable oil for frying

Method:

1 Sift the flour into a bowl with a pinch of salt. Make a well in the center, break the eggs into it, then pour in a little of the milk. Using a wooden spoon, stir the egg, incorporating the flour little by little and adding the remaining milk as you go.

2 Switch to a whisk, and beat until there are no lumps. Add the curry powder, semolina, and corn, and season well with salt and pepper. Stir to blend well.

3 To cook the fritters, heat ½–1 tbsp vegetable oil in a non-stick frying pan over medium heat. Carefully drop in 1 large tablespoon of the batter. Make two fritters at a time if the pan is big enough, but do not overcrowd. Fry for about 2 minutes until the bottom is golden and crisp. Flip over using a spatula, and cook the other side for 2 minutes. You will need to stir the batter each time before using, and add more oil to the pan as you go.

4 Drain the fritters briefly on paper towels, and serve piping hot from the pan, either on their own or with a green salad on the side.

Cook’s Notes:

The batter for these is best used right away, and the fritters are best eaten instantly!

Curried sweet corn fritters