Salt cod and sweetcorn fritters

Serves 4-6

• 160g flour
• 1 pinch salt
• 100g water
• 100g milk
• 100g butter
• 250g whole eggs
• 100g sweetcorn kernels
• 200g salt cod
• 1 tsp sugar
• 10g dried fennel seeds
• 1 clove garlic
• 10g chopped parsley
• 1 tsp dried chilli flakes
• 0 Oil
• 0 Mayonnaise

Step 1
First, make a choux pastry.

Step 2
Put the flour and salt in a bowl.

Step 3
Put the water, milk and butter in a saucepan and bring to a boil.

Step 4
Tip in the flour and quickly start beating with a wooden spoon or electric whisk.

Step 5
Keep mixing until the dough is lump-free and has formed a ball that pulls away from the sides of the pan.

Step 6
Beat the eggs in a separate bowl and add to the dough a little at a time, beating well until fully incorporated.

Step 7
When it is ready, the mixture will be shiny and smooth.

Step 8
Put all the other ingredients in a bowl and slowly combine with the choux batter.

Step 9
Heat the oil in a large, deep saucepan to 180C/350F.

Step 10
Using a tablespoon, add small dollops of the fritter mixture to the hot oil in small batches.

Step 11
Fry until deep brown, turning occasionally so they cook evenly.

Step 12
Remove with a slotted spoon and drain on a paper-covered baking tray in the oven to keep warm.