Now one of the boys is gluten free as well as me, I’m having to go back to the drawing board a bit on weekday tea ideas. Previously, I was able to persuade them both to have a hot meal at school a few times a week so I could make something quick and light for tea – like omelette or egg & beans. But now that packed lunches are every day, I’m having to think of five quick hot meals per week. With a few of my glutenny staples now out of the window, I’m in need of new ideas.
In a flash of inspiration on Friday afternoon, I had a look for recipes for sweetcorn fritters, which sounded like good comfort food to me.
One small tin of sweetcorn yielded seven fritters, so three each for the boys and one for the cook. The boys enjoyed them with a bit of mayonnaise but I thought they went rather well with sweet chilli sauce.
Could be a new family favourite. I wonder what else I can make into a fritter!
- 125g gluten free self raising flour
- 1 large egg
- 150 ml milk
- 198g can sweetcorn
- Groundnut oil for frying
To make the fritters, sieve the flour into a bowl with the egg, and gradually whisk in the milk to make a batter. Drain and dry the sweetcorn before stirring enough of the batter into it to coat. It depends on your preferred corn:batter ratio, but I found there’s more than required. Season the mix.
Heat up a tablespoon or so of oil in a frying pan and cook spoonfuls of the mixture on a medium heat. They only take a couple of minutes on each side until golden and crisp.
Next time I might add some chopped spring onions or spices for a bit of extra flavour.
And I’m going to experiment with making something sweet out of the left over batter.