Lemony corn fritters
| Serves: | 4 |
| Cooking Time: | 20 minutes |
| Prep Time: | 15 minutes |
Ingredients
- 6 organic sweetcorn, kernels removed
- 260 g flour
- 2 tsp baking powder
- 1/2 tsp Canola oil
- salt
- 250 g butter, softened
- 4 extra large free range eggs
- 250 ml Double cream
- juice of one lemon
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Cooking Instructions
- Combine the sweetcorn, flour, baking powder, sugar and salt in a large mixing bowl and mix well.
- Melt the butter and beat in the eggs, cream, parmesan, lemon juice and zest.
- Whisk the liquids into the dry ingredients and mix until the batter is thick and 'drop' consistency.
- Heat a large, non-stick frying pan and add a splash of oil.
- Fry spoonfuls of the batter until golden brown on each side and cooked through.
- Drain on kitchen paper and serve warm.
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