Prep: 5 mins
Cook: 5 mins
Makes: 12 mini sweetcorn fritters
These are a great snack for little ones, a great lunchbox filler or delicious served for the adults with bacon, tomato and avocado as I've done here :D
1 tbsp olive oil
100g self raising flour
75ml full fat milk
1 egg, beaten
1 x small tin sweetcorn (approx 160g)
70g grated red cheddar
1 tsp smoked paprika
Put the flour in a large bowl, make a well and stir in the egg and milk and make a batter. Stir in the corn, cheese & smoked paprika and season with some black pepper.
Heat 1 tbsp oil in a large non-stick frying pan. Drop in about 2 tbsp of the mixture onto the pan and cook for 2 minutes until golden underneath, then turn over and cook on the other side. Repeat for each corn cake.
Best served warm but can also be served cold.