150g wholewheat or wholegrain spelt flour (or use the same amount plain flour if you prefer)
1 tsp baking powder
salt & pepper, to taste
juice of 1/2 lemon or lime
400g sweetcorn (fresh, frozen or tinned)
3 spring onions, finely sliced
3 tbsp chopped fresh chives or mint (or use a handful of chopped fresh coriander or basil)
Your choice of toppings: avocado, cherry tomatoes, fresh herbs, handful of rocket, cooked bacon, smoked salmon trimmings... or come up with your own!
Veg Portions / Serving:
Recipe created for Veg Power by Claire Wright. Photography by Claire Wright | addsomeveg.com
Claire Wright from addsomeveg.com shares 3 simple ways to prepare sweetcorn that the whole family will enjoy. Next stop: pancakes!
What kid doesn’t like pancakes? These savoury sweetcorn fritters are a winner with kids, and make a nice change for a weekend breakfast treat.
In a large bowl, mix the flour, baking powder and seasoning. In a separate bowl or jug, mix the milk, lemon or lime juice and eggs. Pour the wet ingredients into the dry and stir until just combined (don’t over-mix or the fritters will be tough – a few fleck of flour is better than over-mixed batter). Gently stir through the corn, spring onions and herbs.
In a large frying pan, heat 1 tbsp of olive oil and drop heaped tablespoons of batter in the pan – about 1-2 large tbsp per fritter should do. Fry over medium heat for 2-3 mins, then flip over and cook on the other side for another 1-2 mins, until both sides are golden and each fritter is cooked through (if they are getting golden on the outside but still aren’t cooked through in the centre, turn the heat down to low and cook for a little longer on a gentler heat). These fritters make a yummy breakfast served with a little sliced or mashed avocado, cherry tomatoes and more fresh herbs. Crispy bacon makes a nice treat with them, too!