SERVES: 4 | PREPERATION: 15 MINUTES | COOK: 15 MINUTES | FREEZE: 1 MONTH | GLUTEN FREE | NUT FREE
INGREDIENTS
125 grams gluten-free plain flour
2 tsp baking powder
1 egg
100 ml milk
195 grams can sweetcorn, drained, or the kernels from 2 fresh cobs
freshly ground pepper
75 grams feta cheese, crumbled
2-3 tbsp sunflower oil, for frying
fried or grilled bacon, to serve, or mix into the batter
INSTRUCTIONS
Sift the flour and baking powder into a bowl and make a well. Add the egg and milk, and start to incorporate the flour, whisking until smooth. Add the sweetcorn, some pepper and mix. Rest in the fridge for 15 minutes.
When ready to cook, stir in the feta, then heat a little oil in a non-stick frying pan over a medium heat. Spoon in 2 tablespoons of the mixture and flatten together to form each fritter, leaving plenty of space between them; you will have to cook them in batches.
Fry for 1-2 minutes or until the underside is pale golden then turn and cook the other side for a further 1-2 minutes. Remove and drain on kitchen paper. Serve alone or with bacon, as a main meal with a fresh salad, or breakfast.
VARIATIONS: Once you've mastered the batter mix, try varying it with grated cheddar cheese and spring onion, peas and chopped mint, or blue cheese and chopped red onion.
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