Good Morning everyone! I hope you are all well on this beautiful Sunday morning.
I had another good nights’ sleep thanks to my little man (until 5am), and I currently have the smell of fresh coffee and smoked bacon in the air. Life feels pretty good right now!
Today we’re heading out on a hike somewhere in Surrey (it’s yet to be decided) as we bought a proper hiking child carrier backpack yesterday and want to give it a whirl. Before we had our little one we used to love going for hikes, and we think he’s now just old enough for us to get back into. I’m also hoping that he’ll enjoy being out in the Countryside as he’ll be able to look around, which is something that he’s not always able to do in his pushchair.
As we’re heading out I made these sweetcorn fritters to eat on the go for my little ones lunch and as part of our lunch. These are fantastic finger foods for little ones, and very tasty for adults too! These are best served with guacamole, or they’re fantastic for brunch with poached eggs, bacon and sweet chilli sauce. Let me know how you serve them.
What are your plans for today? I’d love to know.
Ingredients (serves 8):
350g Tin of Sweetcorn, drained
3 Spring Onions, sliced
1 Egg, beaten
70g Self Raising Flour
1 tsp Smoked Paprika
Pepper, to taste
2 tsp coconut oil for frying
- Put the sweetcorn, spring onions, egg, flour, smoked paprika and pepper into a bowl and mix together.
- Heat a frying pan to a medium heat and add a tsp coconut oil.
- Shape the mixture into small fritters and pop them into the pan. You’re best doing this in 2 batches as you don’t want to overcrowd the pan and have them sticking together.
- Once they’re golden on one side, gently flip them over to the other side and cook through.