First of all, apologies for the lack of craft posts at the moment. My Mum is poorly and somehow worrying about her has dulled my creativity - I just can't seem to create anything crafty at all. But we still have to eat - and this is the kind of time when quick, easy old favourites come to the fore. And what could be quicker and easier than these corn fritters?
This quantity makes 8 fritters - two each for four hungry adults. However when my daughters were small they would happily polish off an entire batch between them!
All you need is:
1 x 400g tin of creamed sweetcorn (this isn't always easy to find - Sainsbury's have an own label one but I usually stock up on it at the Chinese cash & carry)
2 medium eggs
about 125g self raising flour
a pinch of salt
oil for frying
Tip the sweetcorn and eggs into a bowl and beat together well. Gradually stir in the flour to make a thick batter - the exact amount you need will vary according to how wet your corn is. It needs to be thick enough to just hold its shape when you spoon it into the pan.
Heat some oil about 2-3mm deep in a large frying pan over moderate to high heat. When it is hot, spoon a generous tablespoonful of batter into the pan for each fritter. Keep them well apart; you will probably be able to cook four at a time. When the underside is golden, turn them over carefully and cook the other side. If you have more to make, keep the first ones warm sitting on a piece of kitchen paper. If you don't eat them all in one sitting, they will reheat well in a low oven.