This recipe is very dear to my heart. It is one of my most treasured memories of my dad who passed away suddenly when I was 11 back in 1997.
Cooking was a constant love that we shared.
Even though he actually never really cooked, we had a shared love of watching cooking programmes together.
We would watch Delia Smith, Ready Steady Cook and Can't Cook Wont Cook together every day, but our absolute favourite was Light Lunch hosted by Mel and Sue. He even sent off for their autograph for me. I know he would have loved watching them present The Great British Bake Off and all the other wonderful cooking shows that are on these days.
Most of our lunches together would be peanut butter sandwiches, lemon curd sandwiches or another fond memory I have is the day we had tomato soup and a veggie pasty with him eating the soup from the saucepan!
One day he saw these sweet corn fritters made on Ready Steady cook and he decided to make them for me. They were so delicious and now every time I make them I think of him.
2 Cups of Plain Flour
1 Cup of Soya Milk
1 tsp of Baking Powder
Pinch of Salt
Pinch of Black Pepper
1/2 tsp of Dried Mixed Herbs
1 Cup of Sweet Corn
Sunflower Oil to fry
Mix the flour, baking powder and the milk in a bowl. You are looking to make a thick pancake batter. If it is too thick add more soya milk. Add the salt, pepper, herbs and sweet corn and mix thoroughly.
Heat a non stick frying pan and add a little sunflower oil to help the fritters crisp up.
Using a tablespoon, scoop up some of the batter and place it in the pan. You may need to press it down slightly to help it spread out a little. Cook on one side for 3-5 mins until golden then flip and cook again for a further 3mins. Keep doing this until all the batter is used up.
Serve with salad and a vegan mayo and chive dip. Delicious!
Update! Sue from Mel and Sue tweeted me yesterday afternoon after reading this blog post!!!