This week we feature a corn fritter recipe by the great British 'eco chef' Tom Hunt from his book 'The Natural Cook'.

A perfect snack and so good with chilli sauce!


1 quantity of boiled sweetcorn (removed from the cob once cooked)

150g of wholemeal or spelt flour

1 egg lightly beaten

1/2tsp of baking powder

4 spring onions finely chopped

small handful of coriander (stalks and leaves) chopped

vegetable oil to fry.


Mix together the flour, egg and baking powder and gradually add 100ml of water to a make a batter.

Season well and mix in the corn kernels, spring onion and coriander.  

Heat up a heavy based pan adding a glug of oil.

Drop a spoonful of the mixture into the pan, lightly pat down with the back of the spoon.

Lightly fry until golden brown and then flip them over to do the other side.

Cook in batches (keeping there others warm as you go)

 Serve with chilli sauce or sour cream.