Blend the flour with the egg and the milk to make a smooth batter, then
leave to stand for 20 minutes.
Add the sweetcorn, season and stir. It should have the consistency of
double cream.
To cook, pour a tablespoon at a time into the pan with the hot oil in which
you have cooked the chicken. Turn the fritters after one or two minutes so
both sides are golden and speckled with brown. Add the fritters to the dish
with the chicken and bananas and serve with gravy and plenty of mashed
potatoes.
Source: Michael Barry, Yes! Magazine
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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