Sweetcorn fritters

I learnt to make these in Grade 8/9 at school and have added on some years of experimentation to make it slightly more interesting. These fritters are really easy to prepare when you need a quick snack.

 Ingredients

• 1 tin cream-style sweetcorn
• 1 medium-sized potato, grated (optional)
• ½ cup grated zucchini (optional)
• 1 small red onion, grated (optional)
• Salt to taste
• Black pepper
• ½ tsp green chilli, finely chopped (optional)
• ½ tsp ginger, crushed (optional)
• ½ tsp garlic, crushed (optional)
• 1 cup flour, or as required
• ½ tsp baking powder
• ½ tsp bicarbonate of soda
• Water as required
• Coconut oil to fry

Method:

1. Empty the tin of cream-style sweetcorn into a bowl. Add grated potato, zucchini and red onion – these are optional but I like the flavours and texture that these add to the fritter, making it less doughy.
2. Flavour with salt, black pepper, green chilli, ginger and garlic. The original recipe I learnt in school only had salt and black pepper as flavours, but adding on the green chilli, ginger and garlic is really great!
3. Sift the flour, baking powder and bicarbonate of soda and add to the sweetcorn mix. I suggest adding the flour gradually to adjust it to the consistency you prefer. If the batter is too stiff, you can add water, of it is too runny, add more flour.
4. Add coconut oil to a frying pan on medium heat. Use 2 teaspoons to drop the batter into the pan, forming a shape like mini flapjacks. Flip over with a spatula when you see bubbles appear on the top. Cook till golden on both sides. If you have a good non-stick pan, you won’t need to add any oil every time you put more batter into the pan.
5. Serve on their own or with a yoghurt dip.