Mexican Corn Fritters

I have tried so many corn fritter recipes because I love them. Some are too stodgy, some fall apart, but these I think are just right. Thank you Nadia!

This recipe is one she did in the lockdown, hence the fact that there's no egg in it. I thought this was a bit strange but it does work...don't forget to rest it though.

1/3 cup self-raising flour

1/4 tsp salt

Good pinch each of ground coriander and cumin (or anything of your choice, paprika is good)

1/3 cup milk

1 x 400g sweetcorn, well drained

Chopped fresh coriander (or parsley, chives, spring onions finely chopped are good)

Canola or veggie oil to cook in

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Put the flour, salt and spices and milk into a bowl and mix well with a whisk until smooth.

Season with pepper and fold through the sweetcorn. Set aside to rest for 10 mins. While it's resting, organise the yummy things that you're going to serve them with.

They will be great with Lottie's tomato sauce, or the asian salad (wiithout the peanut lime dressing) with asian dressing instead. There has to be some chilli with them somewhere, so if the kids aren't eating them, I'd put dried chilli flakes into them, otherwise serve with some chilli oil. Bacon, avo. sour cream etc.

Heat the oil in a non-stick frypan and cook spoonfuls of the fritter mix (to the size you like). Flip over when one side is golden and cook the other side. They're done when both sides are golden and it doesn't feel squishy any more!

I've doubled this recipe too and used one tin of sweetcorn and one of black beans which was really nice.