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Sweetcorn, squash and spring greens fritters

I made this up one night when I thought there was nothing I could cook. I opened the fridge door, had a good look around and concocted these. They were really tasty indeed and I shall plan on making them again.  Not sure how child friendly they are - we ate them all up with none left over....but I could imagine them being good finger food.  When you fry them, if you place the fritters in a clockwise direction around the pan then you will know what order to turn them.  
  • quarter of a sweet squash, peeled and chopped
  • 1 small tin of sweetcorn, drained
  • 1 small onion, chopped very fine
  • handful of shredded spring greens
  • seasoning
  • 1 tsp herbes de provence
  • 1/2 cup grated cheddar cheese
  • 1 cup plain flour
  • 1 egg
  • 2/3 cup water and milk mix
  • 2 tbsp olive oil
  1. Place the squash in a roasting tin, drizzle with a little olive oil and roast in a hot oven until tender (about 25-30 minutes, but possibly a little more).
  2. Put the sweetcorn into a mixing bowl and mash slightly to break up the kernels.
  3. Add the onion (it is important it is finely chopped so that it cooks tine small amount of time these fritters are fried), the squash, the cheese and the spring greens and mix.  
  4. Season and add the herbes de provence.  
  5. In another bowl sieve in the flour if you have time, otherwise just pour it in.  Make a well in the centre and place the egg in the well.   Take a fork and start whisking the egg, gradually incorporating the flour as you go.  
  6. Slowly whisk in the milk/water mix little by little, crushing out any lumps of flour until you have a batter.  Make sure the batter does not get too liquidy, it should be more pasty, so you may not finish all the liquid up.
  7. Add the batter to the vegetable mix and stir till mixed up.  
  8. Pour a good amount of olive oil into a non-stick pan and heat till very hot - if you drop a tiny bit of mixture in, you should hear it sizzle.  Add a heaped table spoon of the batter/ vegetable mixture and pat it down to make it a fritter.  Repeat until you have about 4 fritters (depending on the size of the pan).  You may need to cook this in a couple of batches.  
  9. Leave to fry for 4-5 minutes (depends on heat of pan and size of fritter, so keep an eye on them in case they are ready earlier) until golden on the first side, before turning over. Turning them too soon may make them fall apart.  Add more olive oil if needed.  Fry on the other side for another 4-5 minutes (approx) until golden.