Sweetcorn and Baby Leek Fritters
This is a crunchy, fluffy delight of a bite. A super fast batch of fritters that works as my supper and kids, or kids lunch tomorrow, making it a time saving treat. Crunchy with pops of fresh corn this tastes amazing with flecks of leeks. Fresh Sweetcorn is full of beta carotene and lutein for lovely hair and skin and great things for your digestive tract. The uncooked leeks are really great for giving your stomach bacteria a massive boost of prebiotics, with anti-bacterial and anti inflammatory goodness too.
- 1 Corn on the cob (or equivalent tinned)
- 2 Eggs
- 2 baby Leeks, finely sliced
- ½ tsp Baking powder
- ½ Cup Flour (GF Bread flour)Doves Farm does a great one
- ¼ Cup Milk of choice
- 2 tbsp parmesan grated
- Sea salt and pepper
Makes 6 Fritters Cook the Corn on the cob first, boiling it in water for approximately 10 minutes until softened. Leave to cool for a minute. Put the flour, baking powder and parmesan in a bowl and whisk together. Shave the corn from the cob and reserve half. Put the other half in a processor with the eggs, and whizz until smoothish. Fold into the flour mixture with the remaining whole corn pieces and leeks until combined. Add milk until incorporated. Season with salt and pepper to taste . Heat oil in a frying pan and spoon smallish puddles into it, frying for a couple of minutes until browned then flipping and repeating. Best eaten warm! But they freeze really well once cooked, and you can warm them up individually as you need.
