Curried Sweetcorn Fritters

Sift the flour into a bowl with a pinch of salt. Make a small well in the centre, and break the eggs into it, then pour in a little of the milk. Using a wooden spoon, stir the egg, incorporating the flour little by little, and adding the remaining milk as you go.

Switch to a hand whisk, and beat until there are no lumps. Add the curry powder, semolina, and sweetcorn, and season well with salt and black pepper. Stir until everything is well combined.

To cook the fritters, heat 1 / 2 -1 tablespoon of vegetable oil in a non-stick frying pan over a medium heat. Carefully drop in a large tablespoon of the batter. Cook two fritters at a time if the pan is big enough, but do not overcrowd. Shallow-fry for about 2 minutes until the bottom is golden and crisp. Flip over using a spatula or egg slice, and cook on the other side for another 2 minutes. You will need to stir the batter each time before using, and add more oil to the pan as you go.

Drain the fritters briefly on kitchen paper, and serve piping hot from the pan either on their own or with a salad.