Headbands, fritters & a fake Russian choir 😃

Corn fritters

I love fritters. In any shape and form. These ones feature quite frequently on our weekend brunch menu:

1 egg
1 tbsp water
125g flour
1 tsp baking powder
pinch of salt and pepper
1 can (410g) creamed corn
2-3 tbsp vegetable oil 

• Lightly beat egg with the water.
• Sift in flour and baking powder, add salt and pepper and stir to achieve a medium batter (add more water if needed). Make sure the mixture is not too thin.
• Add the can of cream corn, season and stir.
• Heat half the oil in a frying pan to a medium heat and add spoonfuls of the batter in the pan.
• Flip the fritters when they start to bubble on the top (1-2 min), but test they are cooked through before removing them.
• You may need to add a little more oil after each lot is taken out of the pan.

I like to serve the fritters with cherry tomatoes, avocados, sour cream & Thai sweet chilli sauce. 

**vegetarian**