Sweetcorn fritters Sweetcorn fritters are fluffy and wholesome – delicious. You could add some ribbons of courgette or carrot for a dash of colour, or experiment with other leftover vegetables and herbs. Ingredients (serves 4) 150 grams flour (plain, wholemeal, spelt, rice – whatever you have) ¼ teaspoon baking powder ½ teaspoon sea salt A few spices (perhaps 1 teaspoon ground coriander, ½ teaspoon ground cumin, 1 teaspoon paprika – or whatever you have) 1 egg, lightly beaten 1 teaspoon lemon juice 350 grams corn kernels, cut from 3 large corn cobs (or from a tin or frozen) 4 spring onions, thinly sliced 3 tablespoons chopped parsley or coriander (optional) 2 tablespoons olive oil Method Place the flour, baking powder, salt, coriander, cumin and paprika in a bowl. Add the egg, lemon juice and 125 millilitres of water and beat to a smooth batter. Add the corn, spring onion and chopped parsley or coriander and stir to combine. Heat the oil in a frying pan over a medium heat and spoon in 2 heaped tablespoons of the mixture for each fritter. Flatten with a spatula and cook for 2 minutes per side until golden and cooked through. Repeat with the remaining mixture. Season to taste and enjoy. Hungry for more? Try another of our delicious egg-citing recipes including frittata a piacere, fridge forage omelette, ful medames or huevos rancheros. Food savvy tip. Eggs have a best before date, after which they are likely still fine to eat. You’ll know if your egg is not safe to eat if it releases an unpleasant odour when cracked. Want to know if your egg is still fresh? Float it in a bowl of water. The least fresh will float to the top whilst newer eggs will sink.