According to Southern Living magazine (who, after all, ought to know), “Nothing puts a smile on a Southerner’s face like deliciously crisp, golden corn fritters fresh out of the fryer”. And they are not alone: I suspect the sunny, yellow kernels provoke the same reaction from Thais scoffing tod man khao pod or Colombians tucking into a plate of regañonas; they certainly never fail to gladden my greedy heart.
Sweetcorn is one of those vegetables, such as peas, in which the sugars begin to turn to starch the moment they’re picked, which means it’s worth eating as much of the stuff as possible during its brief British season – grilled on the cob, creamed on toast, and in today’s delicious little fritters. That said, they’re pretty good made with the tinned variety, too.
