Ingredients
- 320g tinned sweetcorn, drained
- 150g button or baby chestnut mushrooms, finely chopped
- 2 eggs, beaten
- 75ml milk
- 100g plain flour
- 2 tsp chilli powder or Cayenne pepper
- 2 tsp dried oregano
- Salt to season
- Rapeseed or groundnut oil for frying
- Sweet chilli sauce for dipping
Method
- Crush half the sweetcorn with a fork in a large bowl. Add the rest and stir in the mushrooms
- Add the egg and milk, mix well then stir in the flour, Cayenne pepper and oregano and a pinch of salt
Heat a centimetre of oil in a sauté pan and when hot spoon in the batter in batches a tablespoonful at a time to make the fritters - Turn them over after a couple of minutes or when they have started to turn golden and crisp then cook for another two minutes
- Remove from the oil with a slotted spoon and drain on kitchen paper
Serve straight away with the sweet chilli sauce
-TIP- If you don’t have sweet chilli sauce, make your own with 2 soaked dried chillies (or fresh), 4tbsp sugar, 1 clove of garlic, grated, 2cm of ginger, grated, 2tbsp white wine vinegar and 1tsp of cornflour. Mix the cornflour with a tablespoon of water. Add all the remaining Ingredients to a pan, gently bring to the boil then whisk in the cornflour mix and boil for another minute. Leave to cool before serving