This morning I had a crisis, I had no lunch prepared and didn’t fancy a pie (I know, I do have moments when I don’t want pie). After much cupboard browsing I landed on the idea of a corn fritter. This was spurned on by the sour cream I had in the fridge at work. I whipped one up quick and tootled off for my day as a bank lady.
At lunch I microwave it for 45 seconds and enjoyed it with the sour cream and sweet chili sauce I brought from home.
It made a good change and a lovely easy lunch. Way better than sandwiches but then, so are most things.
My fritter is very yellow because I used a friends free-range eggs.
splash of olive oil
1/2 c SR flour
1 tsp curry powder
1/2 c Sweet corn- I used frozen
salt and pepper to taste
May need a splash of milk to thin
Heat a medium fry pan and olive oil
Break egg into a bowl and whisk lightly
Stir in flour, curry powder, salt and pepper
Stir gently until you have a thick batter consistency – add milk if needed
Plop into a pan, it should go pancake shaped
Fry gently, turning when brown
Remove when cooked through and doesn’t feel doughy in the middle
I let mine cool for a bit. At work I kept it out of the fridge.
You can vary the veg, I have used cauliflower and onion before
I know curry powder isn’t the most fashionable but when you find one you like, it should be a cupboard staple. I use Countdowns Own Brand