BROCCOLI FRITTERS

Literally become an obsession this year at uni. 

1 tbsp flour (heaped)
dash of baking powder
salt and pepper
5 tbsp water (roughly)
4 large flourettes of broccoli (roughly)
tbsp sweetcorn
oil

As usual the type of flour and oil is up to you and what you have in your cupboard.

1. Cut the broccoli into small chunks and steam for approx 5 mins till just underdone.  Cook the sweetcorn at the same time.
2. Mix the other ingredients (minus the oil) in a bowl to make a liquid.  It should be pretty runny; thicker than water, runnier than pancake mix but tbh mine comes out slightly different every time and the end results are similar.
3. Add the broccoli and sweetcorn to the "batter" and stir till coated.
4. Heat on high enough oil to cover a frying pan.
5. Once the pan is very hot add fritters, turn down the heat to low and cook for approx 3 mins each side.
6. Serve with a huge dollop of mayo and an even bigger dollop of ketchup (or any sauce of your choice).

Tips
-Flip them regularly pressing the mix down into the pan each rotation.
-Don't panic about not having enough "batter", less is actually more since adding too much just makes the fritters wet and it won't cook through or crisp up.
-Great as a light-bites meal, a snack or a side to a proper meal. 

Pennies to spare?
For a more luxury version add a couple of tbsp's grated parmesan/hard strong cheese to the batter before cooking.