SWEETCORN FRITTERS

4tbsp self-raising flour

1 egg
100ml milk
1 small tin sweetcorn, drained
Spray oil for frying

Makes 8

Mix the flour with the egg and milk, then add the sweetcorn.

Spray the oil in the bottom of a large pan and heat.
Place four large spoonfuls of the mixture in the pan.

Cook for a few minutes then turn and cook the other side.

Set aside.

Repeat with the remaining mixture.

PARSNIP FRITTERS

100g self raising flour
salt and black pepper
1 egg
140ml milk
2 large parsnips, peeled and diced
oil for frying

Makes 12 

Place the parsnips in a pan of boiling water. Bring back to the boil and simmer for about 10 minutes until soft.

Beat the egg with the milk.
Pour this into the flour and whisk well to make a batter.
Add the cooked parsnips and season well.

Heat a small amount of oil in a pan and add large spoonfuls of the batter. 

Fry for a few minutes, then turn using a spatula.

Fry in batches, keeping the rest warm under a low grill if needed. 

Lovely served with a mixed salad and a dollop of chutney.

COURGETTE FRITTERS

Another 'Waste Not Want Not' recipe. The courgettes in the garden were minuscule one day and then huge the next, thanks to the wonderful British climate. 

Undaunted, Zelda took one and made this delicious light lunch which could also become a more refined starter.

COURGETTE FRITTERS

Makes 10-12

150g/5oz plain flour

2 free range eggs

175ml/ 6floz milk

75g/ 3oz cheddar, grated

150g/ 5oz courgettes

+ olive oil for cooking 

If the courgette is large, with a lot of seeds, scrape the insides out first.

Then grate it.

Mix the eggs, flour and milk.

Add the cheese and courgettes and season well.

Heat a small amount of olive oil in a pan. (Keep fairly heat high throughout.) Drop small blobs of batter into the pan.

Cook both sides until golden.

Drain on kitchen roll.

Place cooked fritters on a plate and keep warm under a low grill or a very warm oven.

Lovely served with chilli sauce or, for a quick lunch, add some chilli flakes, coriander leaves and crisps.