Not much is better than a sweetcorn fritter. They can be made with several types of flour, although I prefer them made with either buckwheat or chickpea four, which add protein to the dish. The addition of onion and garlic gives a more savoury taste to balance the sweetness of the corn, and of course a little finely chopped fresh chilli goes well.
50 grams flour – buckwheat/chickpea/wheat
90 grams sweetcorn – either cut straight from the cob/ frozen/or tinned – keep any liquid from the tin
10 grams green pumpkin seeds
1 teaspoon finely chopped onion
1/2 teaspoon finely chopped garlic
salt and freshly ground black pepper
oil for frying
Mix the flour with the sweetcorn, pumpkin seeds, and onion and garlic.
Add enough water, including any water from the tin if using tinned corn, gradually to make a thick but spreadable batter.
Season with salt and pepper.
Heat the oil in a frying pan until quite hot then add a tablespoon of the batter to make a smallish fritter. I like to make a trail one to check that the batter is not too thick or thin. If the batter is a bit thin there is no problem adding a little extra flour at this stage to thicken it up. Likewise add a small amount more water if it seems too thick.
When you are happy with the consistency of the batter, go ahead and make several smallish fritters.
When the critters are brown and crispy on one side, turn over and cook the other side. Once done remove and drain excess oil onto kitchen paper.