Sweetcorn Fritters. Inspired by Gino, made by Mark.

Last night Mark made the speediest dinner ever using this basic recipe.  He’d been inspired while watching Gino D’Acampo in a hospital waiting room and I’ve found a link to the broadcast since (you can’t watch outside the UK but the recipe is there).  I was in another room with needles stuck in my boob at the time so obviously I’d have preferred to have been watching cheesy lunchtime tv.  And safe to say, I think it was fair enough that he was on dinner duty after that little ordeal.

If you look at those 2 recipes linked above, they’re basically the same and I reckon you could do this with grated carrot or grated courgette – any vegetable that softens up nicely and has a bit of sweetness.  Maybe add some chopped spring onion, and some more herbs or spices.

Him & I ate these with some leftover curry, but Dominic just ate about 4 of these tasty sweetcorn fritters on their own.  They’re very moreish.  They’d be nice with a side salad and with the natural yogurt, garam masala & mint dip that I’ve written about before.

I reckon these are the perfect baby led weaning food.  Easy to hold onto, they can be eaten hot or cold and can be cut into strips either.  They’d be a great party food, and go nicely with a bottle of beer!  So, definitely a crowd pleaser!

Here’s the recipe:

Sweetcorn fritters:

  • 100g plain flour
  • 1 Tsp baking powder
  • 1 egg
  • 150ml milk
  • 200g sweetcorn (used frozen)
  1. Sift the flour, baking powder and seasoning into a large bowl. Make a well in the centre, add a medium egg and gradually beat in 150ml milk to form a smooth batter.
  2. Cook the frozen sweetcorn then add to the batter mix.  Season to taste – I’d like to try this with maybe some chopped scallions, or a small bit of paprika.
  3. Heat some veg oil in a frying pan – we tend to use rapeseed oil. Fry spoonfuls of mixture for about 2 mins each side until golden and crisp on each side.
  4. Eat til they’re all gone!
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4 thoughts on “Sweetcorn Fritters. Inspired by Gino, made by Mark.

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