Meals and Courses

Chilli Corn Fritters

cook 20 mins
  • 50 g (2 oz) self-raising flour
  • 2 eggs
  • 2 tablespoons sweet chilli sauce, plus extra for dipping
  • 2 x 198 g (7 oz) cans sweetcorn, drained
  • 50 g (2 oz) butter
  • salt and pepper
  • Place the flour in a bowl and add the eggs and sweet chilli sauce. Whisk to combine, then gently stir the sweetcorn and seasoning into the mixture.
  • Melt about a third of the butter in a frying pan and drop 5–6 tablespoons of the mixture into the pan in separate puddles, flattening each one gently. Cook gently over a medium-low heat for about 3 minutes until the bases of the fritters are golden, then flip over each one carefully and cook the other side for 2–3 minutes.
  • Repeat with the remaining butter and sweetcorn mixture until you have used up all the batter and made about 16 fritters.
  • Serve hot with extra chilli sauce for dipping, if desired.
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