Annabel Karmel transforms the humble tin of sweetcorn with this recipe for tasty curried fritters. A perfect summer lunch or dinner, make them all in one go or stash the batter in the fridge to cook them up the following day. Delicious.

Find this recipe and more inside Annabel Karmel's new book; Busy Mum's Cookbook. https://www.amazon.co.uk/Annabel-Karmels-Busy-Mums-Cookbook/dp/1785030884

Speedy Sweetcorn Fritters

Makes 20 portions Prep 25mins Cook 20mins

INGREDIENTS

2x 150g cans sweetcorn, drained
1 bunch spring onions
2 tbsp korma curry paste
1 tbsp mango chutney
1 large egg
6 tbsp whole milk
200 g plain flour
Sunflower oil, for frying
Salt and black pepper

METHOD

1. Put half the drained sweet corn in the bowl of a food processor with the spring onions, curry paste and mango chutney. Blitz until roughly chopped, then add the egg, milk, flour and some salt and pepper. Blend until combined. Remove the bowl from the food processor and stir in the reserved sweet corn

2. Heat 4 tablespoons of sunflower oil in a frying pan, then carefully drop tablespoons of the mixture into the hot oil and fry for about 4 minutes, until golden brown and crisp, turning them after 2 minutes
Remove and leave to drain on kitchen paper while you cook the remaining fritters

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