Makes about 30
80g polenta
60g plain flour
1t baking powder
Put in a bowl and make a well in the centre.
6 large eggs, beaten
Gradually add and mix to a smooth batter.
200ml creme fraiche
kernels cut from 4 corn cobs
4 spring onions, halved and finely sliced
2 T finely chopped parsley
2-4 red chillies, deseeded and diced
Stir in.
salt and freshly ground black pepper
Add seasoning and stir.
olive oil
Heat in a frying pan over a medium heat.
Drop in well-spaced spoonfuls of the mixture and flatten to make cakes.
Cook until bubbles form on surface – about 3 minutes – then flip and cook other side.
Transfer to a warm oven until all fritters are cooked.
