Name: Tuna, spring onion & sweetcorn fritters
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 125ml milk; 3 eggs beaten; 150g self-raising flour; 300g frozen sweetcorn defrosted (or use cooked fresh corn); ½ bunch of spring onions trimmed and thinly sliced; 1 lemon zested and cut into wedges; 2 x 112g cans tuna drained and roughly flaked; sunflower or vegetable oil for frying; 100g soured cream; hot sauce to serve (optional)

A platter of spring onion and sweetcorn fritters with lemon wedges and soured cream

125ml milk
3 eggs
beaten
150g self-raising flour
300g frozen sweetcorn
defrosted (or use cooked fresh corn)
½ bunch of spring onions
trimmed and thinly sliced
1 lemon
zested and cut into wedges
2 x 112g cans tuna
drained and roughly flaked
sunflower or vegetable oil
for frying

To serve

100g soured cream
hot sauce
to serve (optional)

Method

step 1
Mix the milk and eggs together in a jug with ½ tsp salt and ¼ tsp ground black pepper. Sift the flour into a bowl, make a well in the centre and pour in the egg mixture in a thin, steady stream, whisking well until combined. Stir in the sweetcorn, spring onions, lemon zest and tuna.
step 2
Heat a drop of oil in a non-stick or cast iron frying pan over a medium heat. Drop spoonfuls of the batter into the pan and cook until crisp and golden, about 2-3 mins, flip and repeat on the other side (you'll need to do this in batches). Keep warm in a low oven and repeat with the remaining batter.
step 3
Serve the hot fritters with the lemon wedges for squeezing over, the soured cream and hot sauce, if using.