• 100 g/4 oz plain flour
• 1 large egg
• 1.25 dl/¼ pint milk
• 1 312-g/11-oz can creamed-style sweetcorn
• salt and freshly milled pepper
• 50 g/2 oz butter
• 1 tablespoon oil

Sift the flour into a mixing basin and make a well in the centre. Add the egg and gradually stir in the milk, gradually drawing in the flour from around the sides of the basin. Beat to make a smooth batter. Stir in the sweetcorn and season with salt and pepper to taste.

Heat the butter and oil in a frying pan and when hot add tablespoons of the corn fritter batter. Cook until golden brown on the underside, then turn each fritter and fry to brown the second side. Fry fritters a few at a time, keeping the prepared ones hot, uncovered so they remain crisp.