I’m forever looking for quick recipes, made with mainly storecupboard ingredients, that can be made during my study day lunches. They need to be speedy (as otherwise I spend half my day procrastinating in the kitchen), reasonably light (to avoid inducing a full-bellied nap), ideally healthy, and (of course) nice and tasty!
These Sweetcorn Fritters fit the bill nicely.
Super quick to make, super tasty and satisfying to eat, and the toppings can be varied week to week so I never get bored. We generally have all of the ingredients to hand so it doesn’t require a trip to the shops (if you don’t have soured cream you could use creme fraiche or yoghurt, or even a small splash of milk), and it doesn’t make me feel like a post-lunch rest on the sofa. It also makes a great weekend breakfast!
Recipe (serves 1 generously)
- 40g plain flour
- ½ tsp baking powder
- 1 egg beaten
- 2 tbsp soured cream
- ½ tsp chipotle paste (or a pinch of dried chilli flakes)
- 1 handful frozen sweetcorn, defrosted
- 2 spring onions, finely diced
- 1-2 tbsp oil, for frying
Mix together the flour and baking powder in a bowl, and make a well in the centre. Gradually add the egg and soured and mix to a smooth batter. Stir in the chipotle paste, sweetcorn and spring onions, and season well with salt and pepper. Heat the oil in a large frying pan until hot, then add spoonfuls (2 tbsp seems to make good sizes fritters) of the mixture. Cook for 2-3 minutes each side, until crisp and golden, and keep warm in the oven. Serve hot, with whatever accompaniments you fancy.
In these photos I served with some Chipotle Slaw (it was the day after we ate Fish Finger Tacos, so I stirred the leftover dressing into the leftover slaw) and some Pink Pickled Onions, but these are also good served with any combination of feta, bacon, avocado and poached egg. We’ve also eaten something similar in the past with sausages.
What is your go-to lunch dish?