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These little fritters are just the thing to make before corn disappears for another year and cherry tomatoes are still around for a bit longer too. Sometimes called hush puppies, they’re puffier than usual fritters, crispy and soft. Watch that the corn in them doesn’t leap out and bite you!   

Make 6-8   

Ingredients  

• 1 large egg   
• 3 tablespoons plain flour   
• ½ teaspoon baking powder  
• ½ teaspoon salt and pinch pepper   
• 1 cup corn kernels   
• 100g cherry tomatoes, halved or quartered   
• 1 tsp cumin seeds  
• Small handful fresh coriander, chopped   
• Splash of iced water as needed  
• Cooking oil for shallow frying   
• 3 tablespoons sour cream to serve  
• Pinch chilli powder to serve   
• Lime wedges to serve   

Method 

1. In a bowl whisk together the egg, flour, baking powder and salt and pepper.
2. Stir in the corn, tomatoes, cumin and coriander until combined to a thick, chunky batter. Add a little iced water if it seems too stiff.   
3. Heat enough oil in a small pan or saucepan to be able to shallow fry tablespoonfuls of the batter until golden brown. Cook in batches.   
4. Mix chilli with sour cream and serve with fritters.   

Variations

• Replace cumin with grated lemongrass.  
• Add 2 rashers of chopped bacon or ham.  
• Replace cumin with chopped basil or oregano and shower with grated parmesan to serve.   

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