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:
- 100g plain flour
- 1 Tsp baking powder
- 1 egg
- 150ml milk
- 200g sweetcorn (used frozen)
- 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.
- 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.
- 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.
- Eat til they’re all gone!