Breakfast, lunch, dinner… these fritters rock around the clock! So simple and versatile, these will be on repeat in your household, guaranteed. They’re totally kid-friendly too, making them a perfect lunchbox or snack staple.
½ cup self-raising flour
2 eggs
350g (12 oz) frozen corn kernels, thawed
¼ cup finely sliced spring onion (scallions
sea salt
4 tbsp vegetable oil
sweet chilli sauce to serve (store-bought or try my homemade sweet chilli sauce )
- Place the self-raising flour, eggs, half the corn kernels and a pinch of salt into the bowl of a food processor. Blend until smooth. Transfer the mixture to a large bowl and fold through the remaining corn kernels and the spring onion. Mix until well combined.
- Pour two tablespoons of oil into a non-stick frying pan over medium-high heat. Spoon batter into the pan, forming fritters by spreading the mixture out slightly with the back of your spoon. Fit as many as you can into the pan and cook for about 2 minutes each side or until golden brown. Transfer to a plate and keep warm while you cook the rest of the fritters.
- Divide fritters among serving plates and drizzle with sweet chilli sauce.
