Delicious Corn Pancakes With Creamy Paprika Mayonnaise

These corn pancakes are one of my most favourite comfort foods. The creamy paprika mayonnaise is the perfect accompaniment, adding a 'zing' to the dish. This recipe makes 4 large fritters, or 10 small ones.

• Ready In: 1 hr 30 mins
• Serves: 2-4

Ingredients

• Fritters

• 1 (420 g) can corn, drained
• 1  small  diced onion
• 1  teaspoon salt
• 1 -2  cup flour (preferably wholemeal)
• 1  egg
• 1  small  chili (chopped)
• 1  garlic clove (crushed)
• 1⁄4 cup  chopped fresh herb (parsley, oregano, sage, etc.)
• 1⁄4 cup milk
• 1  teaspoon  dry compressed yeast
•  oil, to cook

• Spicy Mayonnaise

• 1⁄2 cup  whole-egg mayonnaise (preferably home-made)
• 1  teaspoon  smoked paprika
• 1  tablespoon lemon juice
• 1⁄2 teaspoon fresh ground pepper
• 1  tablespoon  chopped fresh parsley
• 1  garlic clove (chopped)

Directions

1. Place all ingredients, except flour, into a bowl, breaking up the egg and mixing well.
2. Add enough flour to produce a pancake-type batter. Mix well.
3. Leave to rest for 1 hour to allow the yeast to do its thing.
4. In a hot pan, add a little oil, and spoon batter in as to achieve the size pancake you most prefer. Repeat, stacking the fritters on a plate as you cook them to keep warm, storing in a warm oven if possible.
5. Put all mayonnaise ingredients in a bowl, and mix well.
6. Serve fritters with a large dollop of mayonnaise on the side.
7. Enjoy!