Make these easy tuna, sweetcorn and spring onion fritters for a family-friendly meal. They’re versatile and can be served for brunch, lunch or dinner
Prep:10 mins
Serves 4
125ml milk 3 eggs, beaten150g self-raising flour300g frozen sweetcorn, defrosted (or use cooked fresh corn)½ bunch of spring onions, trimmed and thinly sliced 1 lemon, zested and cut into wedges 2 x 112g cans tuna, drained and roughly flaked sunflower or vegetable oil, for frying
STEP 1Mix the milk and eggs together in a jug with ½ tsp salt and ¼ tsp ground black pepper. Sift the flour into a bowl, make a well in the centre and pour in the egg mixture in a thin, steady stream, whisking well until combined. Stir in the sweetcorn, spring onions, lemon zest and tuna.STEP 2Heat a drop of oil in a non-stick or cast iron frying pan over a medium heat. Drop spoonfuls of the batter into the pan and cook until crisp and golden, about 2-3 mins, flip and repeat on the other side (you’ll need to do this in batches). Keep warm in a low oven and repeat with the remaining batter.STEP 3Serve the hot fritters with the lemon wedges for squeezing over, the soured cream and hot sauce, if using.