Sweetcorn and Tarragon Fritters
Top these with a spoonful of creme fraiche and some crispy bacon or chorizo. If you don't want to use tarragon, then chives, basil and parsley work well too.
- 2 corn on the cobs, husks removed, or 150g frozen sweetcorn
- 150g plain flour
- 1 tsp baking powder
- 1 egg
- 125ml whole milk
- 1 tbsp chopped tarragon leaves
- groundnut or vegetable oil, for frying
Bring a pan of salted water to the boil and cook the corn on the cob for 8 minutes. Drain, allow to cool enough to handle, then cut off the kernels. Alternatively, if you are using frozen sweetcorn, cook for 4-5 minutes, then drain.
Sift the flour and baking powder into a bowl.
In another bowl, beat together the egg and the milk, then pour into the flour. Mix until smooth, then season and mix in the corn and tarragon, being careful not to overmix as the fritters won't be fluffy.
Heat a large frying pan over medium heat. Add enough oil to cover the base of the pan and, when hot, drop spoonfuls of the batter in the pan. Cook the fritters for a couple of minutes, until small bubbles appear on the surface and the edges are drying out. Use a fish slice to flip the fritter over and fry the other side for a minute or so, until golden. Continue with the remaining mixture until all used up. Serve hot.