Lunchtime can be a tricky time to find inspiration, combined with the added pressure of trying to ensure it is actually good for them and not just another sandwich. These little fritters are wonderful! They take just minutes and you could easily make them a day or two in advance and keep them wrapped up in the fridge, although I find they are best slightly warmed through. Delicious served with a dip (such as hummus) or on its own with other lunchtime food. Sweetcorn is naturally sweet and is full of fibre (key for digestive health), magnesium, iron and important vitamins like vitamin B – all great for their energy levels and digestion.
- 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)
- Place the flour, cumin, baking powder, sliced spring onions and frozen sweetcorn into a bowl.
- 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.
- 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).
- Heat a little oil (ideally coconut or rapeseed) in a non-stick frying pan and dollop in tablespoons of your batter.
- 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.
- Wait a few more minutes to make sure the fritter is cooked all the way through and serve as they are.
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