Vegetarian Sweetcorn Fritters/ Pancakes

Auntie Loulla (Loulla Astin) is my mother’s sister and the award winning restaurateur of the famous Kosmos Greek Taverna in Manchester. Her career has seen her cook on TV many times, including presenting her own cookery series on SKY and she was even invited to meet The Queen at Buckingham Palace. Here, she shares her sweetcorn fritter recipe. These are my kids’ favourite!

 

Do also go join her her private Facebook Group which has thousands of members Loulla’s Recipe Share.

Over to Lou!

Sweetcorn Fritters/ Pancakes

A great way for the kids to eat vegetables (and they will truly love them) plus you can add any herbs or vegetables and any cheese you fancy.

Ingredients:

Makes 16

• 1 x 340 g tin sweetcorn/ drain
• 225 g/8 oz self-raising flour
• 1 tsp baking powder
• 2 eggs
• 300 ml milk
• 1 tsp. salt freshly ground pepper
• 1 tsp. mild curry powder
• 2 spring onions, finely chopped
• 2 tbsp. finely chopped parsley or coriander or both
• 2 tbsp finely chopped mint
• 200 g/7 oz feta crumbled
• Olive oil

 

Method:

In a bowl, mix flour, baking powder, salt, pepper and carry powder. Create a well in the middle and add the eggs and milk, whisk to combine. Add the drained sweetcorn, spring onions, herbs and feta cheese, rest for ½ hour.

Heat a large frying pan, on medium heat. Add 1 tbsp of olive oil and spoon about 2 tablespoons of the mixture for each pancake, cooking in batches. Use 1 tbsp of oil for each batch. Cook for approx 2 min on each side or until the top is set and not running. Flip over and cook the other side until golden brown.

Place them on kitchen paper and repeat with the rest of the mixture.

Delicious warm or cold.

Do also join Loulla’s private Facebook Group which has thousands of members: Loulla’s Recipe Share.