Sweetcorn Fritters

Prep time: 20 mins | Serves: 4

Ingredients:

• 250g sweetcorn kernels (fresh or tinned, drained)

• 80g plain flour

• 2 eggs (100g)

• 30g spring onion, finely sliced

• 10g fresh coriander, chopped

• 3g baking powder

• 4g sea salt

• 2g freshly ground black pepper

• 2g smoked paprika (optional)

• 20g milk

• 20g olive oil (for frying)

Method:

1. Place 150g of the sweetcorn into a bowl and lightly mash with a fork to release some of the juices. Add the remaining kernels, flour, baking powder, salt, pepper, paprika, spring onion, coriander, eggs and milk.

2. Mix until it forms a thick, spoonable batter.

3. Heat the olive oil in a large non-stick pan over medium heat.

4. Drop in spoonfuls of the batter and flatten slightly. Cook for 2–3 minutes on each side until golden and crisp.

5. Drain on paper towel and keep warm while you finish the batch.

6. Serve hot with a dollop of sour cream, avocado or chilli jam — your choice of good vibes.

Storage:

Once cooled, store in an airtight container in the refrigerator for up to 2 days. Reheat in a hot pan or oven to keep them crisp — avoid the microwave for best texture.