"SWEET AS" CORN AND PEA FRITTERS

I love using frozen peas and sweetcorn at dinner time. They taste great and only take a few minutes to cook. One thing that I'm always  looking for is new ways to serve up vegetables to make them a bit more interesting and so one weekend  I decided to jazz up some frozen peas and sweetcorn by mixing them together in egg based mixture with some fresh spring onion and spicy cayenne pepper. I was surprised at how simple it was to transform them into something incredibly delicious.

Only a few things to mention here really when it come to the recipe and that is that you can use fresh peas and sweetcorn if you want but in my eyes, using frozen is just so much more easier. If you want to just use sweetcorn or peas instead of a mixture of both then use 300g of your choice instead rather than 150g of each.

The fritter batter will be bland if you don't season it well so don't be shy with the old salt and pepper. This is why I've added spring onion and cayenne pepper into the mix as well to give the fritters a bit of a lift. If you don't want to add the onions or cayenne in then I suggest you add a different herb or spice instead to keep things exciting. Paprika would work well I think or maybe even a smidge of curry powder to give them an Indian twist.

With that, it's time for the recipe. When heating the oil to fry your fritters you can test if it's hot enough by adding in a little bit of the batter and it should bubble instantly and turn golden brown in two minutes. If it browns too quickly then reduce the heat slightly and test again.

Pea And Sweetcorn Fritters

3 Large Eggs

150g Defrosted Frozen Peas

150g Defrosted Frozen Sweetcorn

3 Finely Chopped Spring Onion

30ml Milk

75g Plain Flour

1/2 Tsp Cayenne Pepper

Salt And Pepper To Season

1. Begin by placing the eggs in a large bowl and whisking until completely beaten before adding in all the remaining ingredients, seasoning well with the salt and pepper and whisking again until well combined.
2. Turn on your oven to 140 degrees (120 fan) and have baking tray ready to keep your fritters warm after they have been fried.
3. Take a large frying pan and pour in enough oil to coat the base of the pan. Turn the heat up to medium until the oil is hot and then spoon in around 2 tbsp of the mixture to form one fritter.
   
4. Fry for two minutes before flipping with a spatula and frying the other side for two minutes. Remove for the pan and dab off any excess oil with some kitchen paper. Pop the fritter on the baking tray and place in the oven to keep warm whilst you repeat with the remaining batter.

Obviously if your pan is big enough you can fry two or three fritters at a time if you have the space just make sure you keep track of how long each fritter has been frying for so you can flip at the two minute mark. Once all your fritters are ready then remove them from the oven and serve straight away with a dip of your choice (I think they work really well with a sweet chili dip!). These egg based fritters pop little explosions of sweetcorn and pea into your mouth as you tuck into them with the fresh spring onion and cayenne pepper giving a spicy warm kick to them which is totally "Sweet As!"