Sweet Corn Fritters

The Illustrated Quick Cook

Ingredients

1¼ cups all-purpose flour		1 tsp cayenne pepper
2 tbsp cold sparkling soda water		sea salt and freshly ground black pepper
1 tsp baking powder		3 tbsp olive oil
1 x 11-12 oz (340 g) can corn kernels, drained

Prep: 10 min Total: 30 min (Quick)

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1
Combine the flour, soda water, and baking powder in a bowl and whisk together to form a smooth batter. Stir in the corn and cayenne, and season with salt and pepper. Refrigerate for 15 minutes until chilled.
2
Heat the oil in a shallow frying pan over medium-high heat. Stir the batter, then carefully drop a spoonful into the pan-it should spread out to be 3-4in (7.5-10cm) across. Stir the batter again and add 2-3 more spoonfuls, depending on the size of your pan, and, working in batches, cook for 4-6 minutes, turning once, until golden brown. Remove with a slotted spoon or spatula and place on paper towels to drain. Serve with aioli (garlic mayonnaise) and a crisp salad.

The fritters will be crisper if the mixture is cold when it goes into the hot pan. Use fresh corn, sliced off the cob, if you can.

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