Preparation time: 10 mins
Cooking time: 30 mins
- 1¼ cups all-purpose flour (or alternative gluten free flour)
- 2 tbsp cold sparkling soda water
- 1 tsp baking powder
- 1 x 340g can corn kernels, drained
- 1 tsp cayenne pepper
- sea salt & freshly ground black pepper
- 3 tbsp olive oil
Combine the flour, soda water, and baking powder in a bowl and whisk together to form a smooth batter. Stir in the corn and cayenne, and season with salt and pepper. Refrigerate for 15 minutes until chilled.
Heat the oil in a shallow frying pan over medium-high heat. Stir the batter, then carefully drop a spoonful into the pan-it should spread out to be 3-4in (7.5-10cm) across. Stir the batter again and add 2-3 more spoonfuls, depending on the size of your pan, and, working in batches, cook for 4-6 minutes, turning once, until golden brown. Remove with a slotted spoon or spatula and place on paper towels to drain. Serve with aioli (garlic mayonnaise) and a crisp salad.
NB: The fritters will be crisper if the mixture is cold when it goes into the hot pan. Use fresh corn, sliced off the cob, if you can.
Recipe from The Illustrated Quick Cook.