Sweetcorn fritters are a quick, delicious and healthy accompaniment to seafood, or any flavourful protein of your choice. They’re perfect for brunch or a light lunch – and they’re easier than you think.

Sweetcorn fritters with salmon and prawns – click to enlarge

This recipe makes four medium-sized fritters and serves two. Simply multiply the quantities to make more or less.

Ingredients (Fritters):

• 1 can of sweetcorn (drained – approx 150g)
• 1 chilli (finely chopped and deseeded)
• A handful of parsley (finely chopped)
• 1 large free range egg
• 75g of self-raising flour
• 50ml milk
• A pinch of salt and pepper
• Olive oil (1 tbsp for frying)

To top the fritters:

• 100g of smoked salmon
• Cooked king prawns
• Crème fraîche
• Half a lemon (cut into wedges)

Method:

1. Preheat a baking tray/sheet your oven to 150c (300f).
2. Drain the sweetcorn in a colander or sieve and put in a mixing bowl, with the deseeded chilli, half of the parsley, and the flour.
3. In another bowl or jug beat the egg, milk, salt and pepper.
4. Pour the egg mixture over the top of the sweetcorn mixture and mix thoroughly until the flour is fully mixed in and all the sweetcorn is coated.
5. Heat the olive oil in a flat non-stick frying pan over a medium-high heat.
6. Test the heat of the pan by dropping a tiny amount of batter into the oil – when it starts to bubbly and fry the pan is ready.
7. Using a serving spoon put a quarter of the mixture into the pan in the shape of a fritter. Repeat a second time on the other side of the pan.
8. After 1-2 minutes peek under the edge of the fritter using a fish slice or spatula, when it goes golden brown flip it over and repeat on the other side.
9. When both sides are golden brown move the fritters to the preheated baking tray in the oven.
10. Repeat steps 7-9 with the second half the mixture.
11. After 5 minutes in the oven, remove the fritters and plate up.
12. Arrange the fritters with the protein of your choice. In this case we chose smoked salmon, prawns, lemon wedge and crème fraîche.
13. Garnish with the remaining parsley.

Tip: If you’re serving with a spicier topping such as beef chilli, or chorizo and avocado, try adding a half a teaspoon to a teaspoon of smoked paprika to your mixture at the same time as the flour.

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