I’ve been looking for a good corn fritter recipe for a while – one that doesn’t produce pancake – like fritters.  These are nice and crunchy, and with the lemon and chilli, have a bit of zing to them. I made these the first time with Nicola – and we ate the whole batch between us!

ingredients – makes about 15 fritters

420g can of sweet corn
2 birdseye chillies chopped finely
5 shallots chopped
handful roughly chopped coriander
2 large eggs
1/2 cup plain flour
juice of 1 lemon
pinch of salt and pepper
olive oil
relish and sour cream to serve

method

Heat a non stick pan with a little olive oil and fry the shallots until just golden.  Drain the sweet corn and mix in a bowl with the shallots and remaining ingredients (except for the relish/sour cream and olive oil) until combined.

Heat another tablespoon of olive oil in the pan on medium to high.  Drop 2 teaspoons of mixture per fritter into the pan and pan fry on each side until golden brown.  Remove from pan and place on paper towels.  Serve with relish & / sour cream.