Prep 30 min Cook 10 min Serves 4-6
160g flour 1 pinch salt 100ml water 100ml milk 100g butter 250g whole eggs 100g sweetcorn kernels 200g salt cod, poached and flaked 1 tsp sugar 10g dried fennel seeds 1 garlic clove, peeled and grated 10g chopped parsley 1 tsp dried chilli flakes Oil, for frying Mayonnaise, to serve
First, make a choux pastry. Put the flour and salt in a bowl. Put the water, milk and butter in a saucepan and bring to a boil. As soon as it boils, turn off the heat. Tip in the flour and quickly start beating with a wooden spoon or electric whisk. Keep mixing until the dough is lump-free and has formed a ball that pulls away from the sides of the pan.
Beat the eggs in a separate bowl and add to the dough a little at a time, beating well until fully incorporated. When it is ready, the mixture will be shiny and smooth.
Put all the other ingredients in a bowl and slowly combine with the choux batter.
Heat the oil in a large, deep saucepan to 180C/350F. Using a tablespoon, add small dollops of the fritter mixture to the hot oil in small batches.
Fry until deep brown, turning occasionally so they cook evenly. Remove with a slotted spoon and drain on a paper-covered baking tray in the oven to keep warm.
