Answer

By Anonymous

Corn fritters

Serves: 2
Pans: 1 (non-stick will make life easier)
Other equipment: Bowl for mixing, a small spatula is useful but not essential
Stoves: 1
Pack weight: 150g per person
Cook time: 10 minutes
Fuel efficiency: good

Corn meal isn’t much used in British cooking but in some parts of the world it’s a staple – think tacos and nachos! You’ll find it in the foreign foods isle of the supermarket. Don’t confuse it with corn flour (what the Americans call cornstarch). Cornflour is white, corn meal is yellow. Ideal for the wheat-averse, they’re extremely filling but fairly bland, so they’re best as an accompaniment something flavoursome like chilli or as a snack with strong cheese and pickle or salsa.

1 mug corn meal
2 spoonfuls powdered milk
1 handful sunflower seeds
1 handful pine nuts
25ml (1tbsp) vegetable oil or a ‘golfball’ of butter or margarine
A large pinch of both salt and pepper
Optional: a dash of Tabasco sauce, a handful of grated strong cheese, a small tin of sweetcorn

1 Keeping back enough oil or fat for frying, blend all the ingredients in a pan or bowl with a little water to make a thick, well seasoned paste.
2 Allow to stand for about half an hour, then heat the oil in a pan.
3 Fry dollops of the mixture. Turn after a couple of minutes, and press them out with a spatula or spoon – they’re best about 5mm thick.
Cook until golden brown and starting to crisp on both sides.