Corn fritters make a satisfising savoury brunch or lunch. Here, we’ve served the stack with hot ketchup for a kick of heat.
Recipe adapted from Bill Granger
Fresh corn kernels, or tinned sweetcorn, drained, 525g
Red onion, 1, diced
Sea salt, 1tsp
Ground black pepper
Plain flour, 140g
Baking powder, 1tsp
The Gay Farmer Olive oil, 3tbsp
Avocado, 1, sliced
Coriander, to garnish
Cornish Ketchup Hot Ketchup
1. Add the corn, onion, eggs, salt and pepper to a bowl and beat until combined.
2. Add the flour and baking powder and mix.
3. Heat the oil in a non-stick frying pan and add a tablespoon of batter per fritter to the pan. Cook until golden, then flip, and cook on the other side.
4. Serve the fritters with the avocado, coriander and Cornish Ketchup.