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Sweetcorn fritters are part of my childhood memories. When I was younger my neighbour’s house was always full of lots of kids and she would often feed us all – sweetcorn fritters, simply made and cooked quickly on her Aga were what I remember her making us.
The making and cooking of them is just one of those childhood memories that will always stick with me, all us kids crowded round a big wooden table digging in to the hot fritters as they came off the stove. So with sweetcorn season upon us this is what we had for dinner.
With a new but delicious recipe from the Riverford Farm Cookbook we dug into a plateful of hot fritters with a green salad, hot radish sprouts and a simple tomato salsa. The fritter batter contained polenta and flecks of fresh (and homegrown I might add!) red chilli and fresh herbs from the garden.
No Aga in sight, I used one of my favourite cast iron enamel frying pans and they crisped up to a gorgeous golden brown.
Eat the Earth 
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