Sweetcorn fritters

These are a childhood classic – we used to get these about once a week, often served with bacon. I’ve no idea whose idea it is, but I made them this afternoon for Cedar, who is three today. He helped me make them, mixing the egg in and stirring in the milk. He ate three and a half before he was full. 

INGREDIENTS

  • 100g self-raising flour (or 4 mounded tablespoons)
  • 1 egg, beaten
  • a pinch of salt
  • around 150ml milk
  • 1 small can of sweetcorn, drained. 

METHOD

  • Sieve the flour into a bowl, with the pinch of salt. Make a well in the centre and put the beaten egg in, mixing together. 
  • Stir the milk in gradually, until the batter is the consistency of cream. 
  • Add the sweetcorn, and mix again. 
  • Fry in an oiled pan over a medium heat. Drop in dessert-spoonfuls of batter, and when the bottom is cooked, you should be able to see bubbles setting on the surface of the batter. Turn them over and cook on the other side. 
  • Serve with bacon, and if you like it, tomato ketchup.

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