Tuna, spring onion & sweetcorn fritters

• milk↗125ml ml
• eggs↗3

  beaten

• self-raising flour↗150g g
• sweetcorn↗300g frozen g

  defrosted (or use cooked fresh corn)

• spring onions↗½ bunch of

  trimmed and thinly sliced

• lemon↗1

  zested and cut into wedges

• tuna↗2 x 112g cans

  drained and roughly flaked

• vegetable oil↗sunflower or

  for frying

• soured cream↗100g g
• hot sauce↗

  to serve (optional)

Step-by-step instructions

1. 1

   Mix 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.

2. 2

   Heat 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.

3. 3

   Serve the hot fritters with the lemon wedges for squeezing over, the soured cream and hot sauce, if using.