Corn fritters

Serves:

Makes 8

Ingredients

200g can sweetcorn, drained
4 tbsp cornflour
1 tsp baking powder
1 egg
2 tbsp sunflower oil

For the scrambled eggs
4 eggs
25g butter, plus extra for spreading
2 tbsp double cream
2 muffins, split
Few sliced spring onions

Method

Tools: Food processor 

Tip the sweetcorn into the Food Processor followed by the cornflour, baking powder and egg. Season with salt and pepper, then blend on a low speed of 2 or 3 for 5-8 seconds to form a chunky batter with bits of sweetcorn in it. Break the eggs for scrambling into a bowl and give them a good whisk.

Heat 2 tbsp oil in a large non-stick frying pan over a medium heat, then carefully pour in 4 separate ladlefuls of the sweetcorn batter. Cook for 3-4 minutes, turning once, until puffed up and lightly golden, then transfer to a plate lined with kitchen paper while you do the second batch, adding more oil if necessary.

Serving Suggestions

Note