Sweetcorn Fritters
Makes 4-6 fritters
  • 50g sweetcorn (frozen is fine)
  • 100g spelt flour (ideally white as will result in a lighter fritter)
  • 2 spring onions, sliced
  • ½ tsp cumin
  • ½ tsp baking powder
  • milk/water/Koko coconut milk, etc to loosen (approx 90-100ml)
  1. Place the flour, cumin, baking powder, sliced spring onions and frozen sweetcorn into a bowl.
  2. Make a small well in the middle and crack in the egg. With a gentle localised stirring action, begin drawing in the flour and other ingredients to a thick paste in the centre.
  3. When it begins to get too thick, gradually add splashes of milk (or you can use water but milk results in a softer taste and feel). Keep stirring in glugs of milk until you have reached a thick yoghurt like consistency (about 90-100ml liquid).
  4. Heat a little oil (ideally coconut or rapeseed) in a non-stick frying pan and dollop in tablespoons of your batter.
  5. Leave for a few minutes until you begin to see little bubbles appearing on the top and them flip. They should be a lovely warm golden colour.
  6. Wait a few more minutes to make sure the fritter is cooked all the way through and serve as they are.
I often use these for grown up entertaining too as they are delicious as a side with a tagine.
Recipe by Cooking Them Healthy at http://www.cookingthemhealthy.com/sweetcorn-fritters/