🇬🇧 There is one thing (among others;-) I will never give up trying: for my kids to eat veg. This applies to l’Homme and I of course. In France where I am from food is such a big part of our culture and it’s a country which has such a variety of climates that it is easy to find fresh fruits and veg.
But sometimes when the fresh food is running low in the fridge and the grocery shop is only due the following day it is always good to have a couple of tins of sweetcorn in the pantry!
🇬🇧 Yes, I could easily just serve some warm sweetcorn with a knob of butter to the kids but my son had trouble with the fact it had ‘bits’ so I found this great recipe to keep serving him sweetcorn. It’s quick, it’s delicious and best of all, any leftovers can be put into the freezer (unless I eat the lot for my lunch the following day which is more often the case!!)
So here we go with the recipe. It’s one from the Baby food guru Annabel Karmel and I think that’s how I stumbled upon her recipe. Believe me, this recipe works for both kids and grown ups!
The ingredients you will need are the following:
- 30 g plain flour (or 45g)
- 1/2 tsp baking powder (1tsp)
- 1/4 tsp salt (1/2 tsp)
- 1 large egg (2 eggs)
- 1 x 200 g can sweetcorn, drained (drained weight 170g) (1 whole average size tin – 365g like this one)
- 1 large or 2 small spring onions, finely sliced (2 or 3 small spring onions)
- 2 tbsp sunflower or canola oil for frying
My suggestion is actually (instead of having a bit of sweetcorn leftover from your tin) to use the whole tin and add 50% to to the quantities for the remaining ingredients and since you cannot divide an egg, just have 2, it works perfectly.
- Put all the ingredients except the oil in the bowl of a food processor and whizz for one minute to make a batter.
🇬🇧 Since I don’t use spring onions on a daily basis, I always ended up having to throw away the old ones but now I have the perfect solution: I cut them in little bits and freeze them…so practical!
🇬🇧 2. Heat a little of the oil in a large frying pan and drop in teaspoonfuls of the batter. Cook for 1 to 1 ½ minutes in batches of 5 until golden on the underside, then carefully turn and cook for a further minute.
🇬🇧 Don’t have the heat too hot then as the outside of your fritters would be crip but the inside would still be uncooked. You can use the back of a spoon to help push the fritter onto a spatula to make turning easier.
🇬🇧 Drain briefly on kitchen paper before serving
The kids ‘demolished’ their serving. They love eating them with a large dollop of humous and I sometimes add a few green beans/grated carrots on the side.
For my lunch the following day I added a salad on the side. I personally love eating them with some sweet chilli sauce, it’s sooooo delicious! Don’t worry this is NOT the only thing I ate for my lunch – I need more substance to keep me going all afternoon and run after my 3 little ones – and I had a lovely warm soup and bread as a starter;)
🇬🇧 Do you have a dish you know will always please everyone at home and can be cooked in minutes? If so, drop me a line in the comment section.
Have a lovely weekend and I hope you get a chance to try those delicious sweetcorn fritters soon.
This recipe comes from Annabel Karmel‘s website. Check her website here:
All photos taken by me with my Canon DSLR 7D mark II and my Canon Flashgun