Spinach and Sweetcorn Fritters

Name: Spinach and Sweetcorn Fritters
Yield: Serves 6
Ingredients: 2 lb/900 g fresh spinach, steamed till it just wilts, then chopped quite finely, or ½ lb/225 g frozen leaf spinach, thawed, drained well and chopped; 2 lb/900 g fresh spinach, steamed till it just wilts, then chopped quite finely, or ½ lb/225 g frozen leaf spinach, thawed, drained well and chopped; Salt and freshly ground black pepper; Salt and freshly ground black pepper; 1 garlic clove, skinned and finely chopped; Two 15-oz/420-g tins of sweetcorn kernels, drained of their brine; 2 large eggs; 4 oz/112 g plain flour

Preparation info

Serves
6

Difficulty
Easy

Appears in

The Claire Macdonald Cookbook

By Claire Macdonald

Published 1997

About

These fritters can either be a supper by themselves, with perhaps a tomato sauce, or they can be served with sausages or bacon. They are quite filling, and you can include the garlic or not, as you like. I do!

Ingredients

4 oz/112 g plain flour
2 large eggs
Salt

Main course
Supper
Vegetarian

Method

Beat together the flour and eggs, and season them with the salt and pepper. Beat in the well-chopped spinach, the finely chopped garlic and the sweetcorn.

Lightly oil a non-stick frying pan or, if you have an Aga or a Raeburn, lightly oil the cooler hotplate and drop on spoonfuls of the mixture, well spaced out. After a minute or so, turn them over – I use a palate knife to do this. Whe