Corn Fritters are inexpensive, fast and simple to prepare and really easy to glam up. Add some grated ginger and coriander and serve Thai style topped with chili jam or serve with vegan sausages, maple syrup and potato hash for a substantial weekend brunch.
This recipe is for my daughter Raven, as she spends much of her life living in vans, tents, or caravans. Money is always an issue as well as the amount of cooking time, which equals the amount of gas or fuel needed to cook. Fridges in vans are either non existent or really small, so the more ambient ingredients used the better. All the ingredients in this recipe are ambient, and the flour, baking powder, and cornflour are useful for other quick and cheap meals. Corn fritters were a favourite when Raven was growing up, either as an after school snack or a quick and easy dinner. Currently my favourite version is to top them with Sriracha Mayo and coconut bacon. Raven still prefers them the way she has always had them uncomplicated and fresh out of the pan with lots of ketchup for dipping.
1 small tin of sweet corn 160 gr drained weight (sainsburys basic 35p)
35 grams of self raisin flour (1 espresso cup)
2 heaped tablespoons of cornflour (£1.35 sainsburys)
1 teaspoon of baking powder.
35 mls of water (about 1 espresso cup)
oil or coconut oil for frying.
Add the flour, cornflour and baking powder to bowl
Mix in the water, stir with a fork until you get a paste
Tip in the drained sweet corn .
At this point you can add some seasoning I usually grate in about a teaspoon of garlic and some sea-salt
stir the ingredients together.
Coat the bottom of a frying pan with oil .
Use a tablespoon and drop into the oil
Shallow fry for about four minutes each side
Makes 6 small fritters.
serve right away.