To serve


  • STEP 1

    Mix the milk and eggs together in a jug with ½ tsp salt and ¼ tsp ground black pepper. Sift the flour into a bowl, make a well in the centre and pour in the egg mixture in a thin, steady stream, whisking well until combined. Stir in the sweetcorn, spring onions, lemon zest and tuna.

  • STEP 2

    Heat a drop of oil in a non-stick or cast iron frying pan over a medium heat. Drop spoonfuls of the batter into the pan and cook until crisp and golden, about 2-3 mins, flip and repeat on the other side (you'll need to do this in batches). Keep warm in a low oven and repeat with the remaining batter.

  • STEP 3

    Serve the hot fritters with the lemon wedges for squeezing over, the soured cream and hot sauce, if using.

If you have leftover eggs from this recipe, try using some in Anytime eggs or Easy egg-fried rice.

Find more low-cost family recipes in Claire Thomson's budget family meal plan.

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