A simple, quick, delicious lunch.
Ingredients
- 3 large free-range eggs
- 1 tin sweetcorn
- 2 spring onions, chopped
- ½ bunch coriander, stalks only finely chopped
- ½ tsp sweet smoked paprika
- ½ lime, zested
- 80g self raising flour
- 50g polenta
- Salt and pepper for seasoning
- Oil
- 3 large free-range eggs
- 1 tin sweetcorn
- 2 spring onions, chopped
- ½ bunch coriander, stalks only finely chopped
- ½ tsp sweet smoked paprika
- ½ lime, zested
- 80g self raising flour
- 50g polenta
- Salt and pepper for seasoning
- Oil
In a large bowl, whisk the eggs. Add the sweetcorn, spring onions, coriander, paprika and lime. Sieve in the flour and polenta. Season to your taste. Mix, and there is your sweetcorn fritter batter!
With a pan on medium heat, warm a tablespoon of oil. Add a heaped tablespoon of your mixture and fry on each side a couple of minutes until it’s gone gorgeously golden. You can do a couple in the pan at a time. I like to serve up with whipped feta and salsa.