I know there is a few of you out there who having been trying to get their little greasy mitts on my corn fritter recipe. You twisted my arm, so here it is!
Flashback to when the corn fritters got their moment in front of the camera. They are now living in Hollywood, starring in an upcoming Wes Anderson film.
SERVES 4 - makes 12 fritters
4 cobs (500g) of corn (tinned corn will also work, just skip the first step)
2 spring onions, finely sliced (diced red onion is fine)
2 eggs
1/2 bunch of coriander (stalks included), chopped
1 cup (136g) plain flour
2 tbsp (30g) polenta
1 tsp baking powder
Zest + juice of a lime
2 tbsp olive oil + more for frying
1 tbsp milk (make this dairy free if you wish)
1/2 tsp cayenne pepper
2 tsp salt
Place corn cobs into a well seasoned pot of boiling water and cook for 4 minutes. Remove and when cool enough to handle slice off the kernels.
Blitz 3/4 of the corn until mushy and slightly pureed.
Add all of your ingredients to a bowl and combine.
Now to fry off your fritters - in a med-hot pan add a small amount of oil and 2 tbsp of batter for each fritter. Use your spoon to gently manoeuvre the mix into a circular fritter shape.
Do not flip until they are gorgeous and golden on that first side. If you are getting too much colour, turn your heat down. You need to find a sweet spot where we are getting the colour we want, and at the same time the fritter is cooking through sufficiently. When ready, flip and brown on the other side.
These can be eaten for breakfast, lunch or dinner. Preferably with an egg.
Some delicious things to eat with them. Avocado, labneh, tomatoes in some form (salsa, roasted, fresh), rocket, Chipotle Tabasco… I could go on forever!
Like what you see - share this will your mates!
