Annie Bell’s spinach and sweetcorn fritters recipe

These little fritters are perfect with smoked salmon and crème fraiche, go well with grilled mushrooms and a green salad, or can simply be served ‘to go’ inside a buttered roll. They can be reheated in a frying pan on either side, and are a welcome find in the fridge even when cold.

spinach and sweetcorn fritters
Lizzie Mayson

SERVES 4

300-350g spinach
6 medium free-range eggs
75g freshly grated parmesan
200g tinned sweetcorn
Zest of 1 lime, then cut into wedges

FROM THE STORECUPBOARD
Plain flour, sea salt and black pepper, olive oil

  1. Pass the spinach under a cold tap in a colander. Place the spinach in a large saucepan, cover and cook over a medium heat for a few minutes or until it has wilted, stirring occasionally. Drain into the colander and press out the excess liquid as thoroughly as possible (this part is important to avoid a wet batter), then coarsely chop on a board.
  2. Whisk the eggs in a large bowl with some seasoning, then fold in 2 tbsp plain flour, the grated parmesan, sweetcorn, spinach and lime zest. You can do this a short time in advance.
  3. Heat a large non-stick frying pan over a medium-high heat, add a teaspoon of oil, then drop tablespoons of the mixture into the pan, spreading them into fritters about 10cm in diameter. Cook for about 1 1/2 minutes on the first side until the egg on top is almost dry and it is golden on the underside, then turn and cook for another 30-60 seconds. You will need to do this in batches (or use 2 pans), draining them on a double thickness of kitchen paper as you go, and adding more oil to the pan with each addition.

Food styling: Kitty Coles. Prop styling: Louie Waller