Sweetcorn Fritters

A tried and tested dish it's true, but these are slightly dissimilar to what you would expect, the ingredient list is almost embarrassingly short, comprising just 5 ingredients and they take almost no time to prepare.

When I made these for the first time, it was also the first time I had ever separated an egg, I've always had a firm conviction that any dish that involves the separation of six eggs, in which you only use the yolks, was a waste of time, I can justify posting this recipe because firstly, it only involves the separation of two eggs, and secondly because you use both the whites and the yolk.

Start by separating the eggs placing the whites in one bowl and the yolks in another. Whisk the whites until they are frothy and slightly stiff, and then beat the egg yolks with the flour, and fold them into the whites. Drain the can of corn and mix into the batter with a large dash of salt. Finally add a teaspoon of turmeric and half a teaspoon of paprika to the batter and mix. You may need to add more flour to the batter if it is too slack, it should be able to hang off a spoon without running straight off.

Heat a little oil in a griddle or heavy based frying pan and add the batter to the pan in large dollops, flattening the batter with a tablespoon. Cook on each side for a couple of minutes until they have lightly browned on each side. Serve stacked whilst still warm, with a little relish, or tomato ketchup on the side.

ingredients2 eggs3 tbsp plain flour250g sweet corn, drained1/2 tsp paprika1 tsp turmericoil, for frying