I like this time of year – it's all going on in the garden; everything is growing like crazy (including the blasted weeds!) and all the newly planted veg seeds are poking their way through the soil. After a beautifully sunny day last Wednesday we had a late season frost (aarghh!!) which burned all the top leaves on the potatoes and saw off a few of my herbs. The potatoes will survive though, and I have plenty of herb seeds leftover to fill any gaps, so it wasn’t a complete disaster.
It’s been lovely weather for the past few days necessitating lots of gardening followed by lunch while we survey our handiwork. I made these sweetcorn fritters yesterday; they went down a treat as a light lunch, although they spread in the pan more than I expected and turned out quite a bit bigger than I planned. If you try them you might want them to look a little more delicate than mine appear to be!
I think I'll use the same basic recipe to make some courgette fritters later on in the summer when the garden produces its usual courgette mountain and I'm desperately trying to use them up.
50g self-raising flour
1 egg, beaten
200g frozen sweetcorn, defrosted
small bunch spring onions, finely chopped
2 tbsp chopped coriander leaves
Freshly ground black pepper
1-2 tbsp olive oil
Mix the flour, egg and milk in a bowl until you have a thickish batter; stir in the sweetcorn, chopped spring onions and coriander until well combined and season with plenty of black pepper.
Heat a tablespoon of oil in a large frying pan and fry tablespoons of the sweetcorn batter for about three minutes each side until golden and cooked through.
Serve with sour cream and chive dip or a tomato salsa.
Makes 6-8 fritters