This is a brand new recipe from Tin Can Cook – 75 store cupboard recipes by Jack Monroe – which is available here, and there is a fundraiser to donate it to foodbanks here.

A good corn fritter recipe is an excellent thing to have up your sleeve, for breakfast, brunch, or making a meal out of a tin of corn. This is as good a recipe as any, and once you know how to do it, you’ll never be short of a speedy, filling brunch recipe.

Serves 2–4, depending on appetite, from 20p each. (This post is not sponsored; I provide links to the ingredients that I use so you can see how I calculate my recipe costs, and I may earn a small commission if you click the links and make a purchase.)

1 small onion, finely chopped, 9p

75g self-raising flour, 2p

⅛ tsp cayenne pepper or ¼ tsp chilli powder, 1p

a little salt and pepper

300g tinned sweetcorn, drained, 35p

2 eggs, 28p

2 tbsp milk or water

2 tbsp cooking oil, 6p

Toss the onion into a large mixing bowl. Add the flour, cayenne pepper or chilli, salt and pepper, and stir well to coat it all. Add the sweetcorn to the bowl and stir again. Crack in the eggs and add the milk or water, then mix well to form a rough batter.

Heat the oil in a large frying pan on a medium heat. Drop in the batter, 2–3 tablespoons at a time. Cook for 3–4 minutes on each side, and serve.

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All text copyright Jack Monroe.
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