• Preparation: 10 minutes
• Cooking: 15 minutes
• Total: 25 minutes

Makes approximately 12 fritters, serving 4 as a snack or side.

• 300g sweetcorn (fresh or tinned, drained)
• 100g plain flour
• 1 large egg
• 2 spring onions, finely chopped
• 1 green chilli, finely chopped (optional)
• 1 tsp garam masala
• ½ tsp ground cumin
• ½ tsp turmeric powder
• ½ tsp baking powder
• 100ml milk
• Salt and pepper, to taste
• Vegetable oil, for frying
• Fresh coriander, chopped (for garnish)

• Prepare the batter: In a mixing bowl, combine the flour, garam masala, ground cumin, turmeric, and baking powder. Stir in the egg, milk, and season with salt and pepper. Mix until a smooth batter forms.
• Add the sweetcorn: Fold the sweetcorn, spring onions, and green chilli (if using) into the batter, ensuring everything is evenly distributed.
• Heat the oil: Heat 1-2 tablespoons of vegetable oil in a large frying pan over medium heat.
• Cook the fritters: Spoon small portions of the batter (about 1 tablespoon each) into the hot pan, flattening slightly with the back of a spoon. Cook for 2-3 minutes on each side, or until golden brown and crispy. You may need to cook the fritters in batches, depending on the size of your pan.
• Drain and serve: Once cooked, remove the fritters from the pan and place them on kitchen paper to drain any excess oil. Garnish with fresh coriander.
• Serve hot: These fritters are best served immediately while they’re crispy and warm. They pair wonderfully with a cooling yoghurt dip, chilli dip or mango chutney.

• Calories: 90 kcal
• Protein: 3g
• Carbohydrates: 12g
• Fat: 3g
• Fibre: 1.5g
• Sugar: 1.5g
• Salt: 0.3g