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.

They’re delicious for a simple supper with a big green salad, and the fiery citrus avocado dip (below), adds a wonderful balance of flavour and texture.

The mix can be made the day before and kept in the fridge. Or you can complete them the day before, keep in the fridge and 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 (or lime zest)

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 warm whilst you continue with the remaining mix in the same way, topping up the oil for each batch.

Serve warm with Fiery Citrus Avocado dip/dressing, oven roasted balsamic tomatoes, a crisp green salad and some Hodemod’s grains or tortilla wraps/flat breads.

Fiery Citrus Avocado Dip:

1 ripe avacado

20g coriander

1 tbsp lime juice

2 tbsp apple cider vinegar

2 tsp Ottolenghi’s Green Chilli Harissa (add more if you like the heat!)

Put all the ingredients into a blender and blend until smooth.

The inspiration for these recipes comes from the Food for Life Cookery Book and Ottolenghi’s ‘Simple’.