Posted by: Rachael | February 24, 2012

corn fritters

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.

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