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125 g self
raising flour
1/2 tsp
slat
1/2 tsp
powder mustard
pinch of
cayenne pepper
1 Grade 3
egg
10 g
melted butter or margarine
150 ml
cold milk
4 rounded
tbsp cooked and drained sweet corn
25 g
salted peanuts, chopped
shallow
fat or oil for frying |
Method :
- Sift flour, salt, mustard and
pepper into a bowl.
- Beat in whole egg and butter or
margarine.
- Whisk in milk to make a smooth,
thick batter.
- Stir in sweet corn and peanuts.
- Brush a heavy based frying pan
(non-stick for preference) with melted fat or oil.
- Heat until very hot then pour off
surplus into a cup or fritters will stick.
- Drop small mounds of mixture,
about 4 at a time, into pan.
- Flatten slightly then cook until
bubbles break on the surface and undersides are golden brown.
- Flip over and cook second sides
until golden.
- Repeat, using up all the mixture.
- Place Fritters, as they are
cooked, between folds of a tea towel to keep warm.
- Serve as suggested.
Serves 4 - 6
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to cook Vegetarian Recipes
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