5 Farmdrop products in this recipe
Remove husks from sweetcorn cobs and cook in boiling water for ten minutes. Slice off corn kernels with a knife.
Keep 50g of sweetcorn kernels to one side then add 200g sweetcorn kernels, the flour, baking powder, salt and 2 of the eggs to a blender and blitz to form a thick batter.
Transfer the mixture to a bowl and stir through crumbled feta, chopped coriander and the reserved corn.
Heat 3 tbsp of oil in a pan on a medium high heat. Pour a ladleful of mixture into the pan and let it spread out naturally without touching. Flip after a minute and a half, once the top is bubbling and the bottom golden brown. Cook on the other side for a further minute or so then repeat to use up the rest of the batter, keeping the fritters warm under a tea towel.
Next wipe the frying pan clean and warm a glug of oil and crack in the remaining eggs. Fry gently until the yolks have set then serve with the fritters and a squeeze of lime.
From the Larder