Sweetcorn Fritters
I was searching for a new texture for my veg. These fritters hit the spot for me, without taking an age to make.
I have taken inspiration from the fritters in the Food for Life cookery book and Ottolenghi’s book ‘Simple’.
The mix can be made the day before and kept in the fridge. Or you can fry them the day before and keep in the fridge, then warm them up to serve.
Serves:
Prep Time: 10 minutes
Cook time: 30 minutes
Ingredients:
2 large eggs ( or use silken tofu for vegans)
90g wholemeal rye flour (Or gram flour for gluten free)
525g defrosted sweetcorn kernels
4 spring onions, finely sliced (30g)
1 teaspoon smoked paprika
1 tsp ground coriander
1/2 tsp ground cumin
1/2tsp chilli fakes
30g coriander roughly chopped
1 dstsp lime juice
1tbsp olive oil or sunflower oil (if frying)
Pinch salt and pepper
Method;
Leaving 2 tbsp of the corn out place all the ingredients (except the oil) in a food processor and roughly blitz. You want most (but not all) of the sweetcorn to be broken up.
Add 2 tablespoons of oil to a large frying pan and place on a medium-high heat.
Once hot, add 4 tablespoons of the mixture to make 4 fritters.
Flatten the mixture down so that each fritter is about 6 or 7 centimetres wide and 1½ centimetres thick and then fry for 1-2 minutes until golden-brown on the bottom (this is important: they need to crisp up completely on the bottom for them not to break when you turn them over.
Carefully turn the fritters over and fry for another 1-2 minutes.
Transfer to a kitchen paper-lined plate and keep somewhere warm whilst you continue with the remaining mix in the same way, topping up the oil with an extra tablespoon for each batch.
Serve warm with Spicy Avacado dressing, oven roasted balsamic tomatoes, a crisp green salad and some Hodemod’s grains or tortilla wraps/flat breads.
Spicy Avacado dressing:
1 ripe avacado
20g coriander
1 tbsp lime juice
2 tbsp apple cider vinegar
Ottolenghi’s Green Chilli Harissa
Put all the ingredients into a blender and blend until smooth.
