A watercolour of a stack of golden-brown fritters flecked with yellow sweetcorn
Generated with OpenAI gpt-image-1

Sweetcorn and potato fritters

How long it keeps

About 6 months, set by Plain flour.

Indicative, for planning a build before you buy. The answer for a pack you already own is the best before date printed on it, and that only holds if it has been stored as the label says.

Serves
3
Burners
1
Pans
1
Water
0.15 L
Active
15 min
Total
25 min

Ingredients

The binding without egg is the part most likely to need adjusting.

  1. Rehydrate the dried onion in 40 ml of just-boiled water, ten minutes.
  2. Drain and dry the sweetcorn and potatoes hard. Crush the potatoes coarsely.
  3. Flour, baking powder, curry powder and salt mixed. The onion with its soaking water stirred in, then enough extra water to make a thick batter: thicker than you think, it should barely drop off the spoon.
  4. Sweetcorn and crushed potato folded through.
  5. Generous oil in a hot pan. Heaped spoonfuls, flattened. Four minutes a side, turned once only.

If the first one falls apart, work another spoonful of flour through the mixture. If it is dense and heavy, the batter was too wet.

Makes about 8, serving 3.