Corn Fritters

Perfect for breakfast, lunch or dinner these little golden fritters are great on their own, as an appetizer with dipping sauce, served with eggs or a simple side salad. I introduced some Asian flavours and served them for dinner with a simple leaf salad of tossed Asian greens in a light dressing. If serving for breakfast or brunch with eggs you could swap the coriander for parsley and fry them up in vegetable oil of butter; ideal with a side of fried mushrooms and tomato. The batter can be made ahead of time and kept in the fridge; mix the vegetables in just before frying. Use fresh sweet corn when available for the best results.

Preparation time: 20mins
Makes approx 20 fritters

1 cup stone-ground wholemeal flour1 tsp paprika1 tsp brown sugar2 free-range eggs

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