RECIPE: Simple corn fritters

There are lots of corn fritter recipes out there but few are as simple as this one. I'm a big fan of tinned creamed sweetcorn as an ingredient, as you may have already realised, and the only other ingredients these need are self raising flour and eggs,  plus oil for frying, so as long as the shopping's going smoothly (not always the case at the moment) I can whip these up from the store cupboard in next to no time.

Ingredients (to serve 4, approx 2 fritters each) 

1 tin (approx 400g) creamed sweetcorn 

2 eggs

self raising flour - about 100g but see below

oil for frying

Tip the sweetcorn into a mixing bowl and beat in the eggs. Stir in enough flour to form what old-fashioned cookbooks call a "dropping" consistency. When you drop a spoonful into the  pan, it should spread out a bit but not run all over the pan, rather like a Scotch pancake. I haven't given an exact quantity because the sizes of corn tins vary a lot, I've had them from 350g to 450g, and egg sizes vary too, especially at the moment when you can't rely on being able to buy a particular size. 

Heat some oil in a frying pan and drop in tablespoonfuls of the mixture. Fry  on a high heat for 2-3 minutes until bubbles start to appear on the surface and the underside is golden, then carefully flip them, lower the heat  to medium-low, and cook for about 5 minutes until cooked through. 

You may need to cook them in batches.  Because there are only two of us, I made 4 fritters from half the batter, and served them with salad and some pepperoni that was lurking in the fridge. I have a couple of spring onions left over from last night's stir fry, so tomorrow I will chop those and stir them into the remaining batter to make corn and onion fritters to serve with sweet chilli sauce. 

I'm sharing this with Kitchen Clearout at Madhouse Family Reviews -  the perfect place to find  and share ideas for making lockdown cooking more interesting!