Sweetcorn fritters. Photograph: Claire OsborneI've yet to meet a child who can crack an egg well. "Thwock!" goes the egg, shell and all, into the bowl. Far better to crack and separate the eggs and arm your helper with ingredients to whisk, mix and, with guidance, blob into a frying pan. If you handle the corn and boiling water, and supervise the beating and frying, making these fritters is a doddle. For my three-year old helpers, squabbling over who holds the beater is popular. The fritters? "Like pancakes with bits in. Mmmm."
Makes 20
2 corn on the cobs, cooked in boiling water for 8 minutes, corn sliced off (or used tinned or frozen)
375ml buttermilk (you could use plain yogurt thinned with milk to a similar consistency, but I like buttermilk for flavour)
1tbsp melted butter
3 eggs, separated
100g medium grade cornmeal
100g plain flour
1tsp baking powder
?tsp salt
?tsp ground black pepper
Sunflower oil for frying
Beat the buttermilk together with the egg yolks.
Mix the dry ingredients in a large bowl, make a well in the centre and pour in the buttermilk mix.
Whisk until combined, then add the sweetcorn and butter.
Whisk the egg whites in a large bowl until they form soft peaks. By hand is fine, but using an electric beater is fast and more fun for children.
Scoop and fold the egg whites into the wet batter.
Heat a non-stick frying pan with a spot of oil and blob spoonfuls (about the size of an orange) into the pan. Fry over a medium heat until golden brown. Flip with a spatula.
Find more of Claire Thomson's recipes for kids at 5oclockapron.com
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