Corn fritters with basil and chilli
- 2 cups of corn (fresh or frozen)
- 80 g (3/4 cup) finely sliced spring onions / scallions (green and white parts)
- small bunch of basil finely chopped
- pinch or two of dried chilli flakes
- 1 t smoked paprika
- 1 free-range eggs
- 1/2 cup cream
- 1 cup flour
- 1 t baking powder
- 1 T lemon juice
- Salt and Pepper
Mix the corn, onions, basil and chilli together in a bowl.
Beat the eggs lightly and mix in the cream and lemon juice.
Add the flour, salt and pepper to the vegetables, mix.
Add the egg and cream mixture and stir until you have a nice thick batter.
Heat a non-stick frying pan with a splash of olive oil and when hot, scoop out the fritter batter into whatever size you want (about 2 - 3 tablespoons) and fry until lightly golden on each side. Drain on kitchen paper.
Serve with a dipping sauce of your preference and wedges of fresh lemon.