One whole corn on the cob

2 large eggs

5 T. whole milk

25g butter, melted

85g self raising flour

Pinch of salt

2 spring onions, finely chopped

4 T. sunflower oil to fry them in

 

If using fresh corn, peel and remove the husk and corn silk and discard. Taking a sharp knife cut all the kernels from off of the cob and place them in a pan of boiling water. Cook for 3 to 5 minutes or until done. Drain well and cool. Whisk the eggs, milk and butter together. Whisk in the flour along with a pinch of salt. Whisk the batter until smooth. Stir in the well drained corn and the chopped spring onions. Heat the sunflower oil in a large non-stick frying pan. When the oil begins to shimmer drop the batter into the pan by large spoonfuls. Fry for about 2 minutes, until the fritters are puffed up and golden brown, before flipping them over to brown on the other side. Drain on some kitchen paper towelling and keep warm in a warm oven while you cook the rest. You should get about 8 altogether. Serve warm with some crispy fried bacon and Canadian Maple Syrup on the side. These are a real treat!