Sweetcorn fritters

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Vegetarian mains

Sweetcorn fritters

Name: Sweetcorn fritters
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4

Side Serves 4 25 min

Our cooks have made literally hundreds of these over the years, especially at festivals, and are still cooking them today. They make a great canapés topped with guacamole and sour cream. Or serve them as a brunch dish, with rocket, avocado, bacon and some tomato salsa. Use tinned sweetcorn for an easy, store cupboard snack – although you lose the crunch and sweetness of fresh corn.

Ingredients

3 corn cobs
125g plain flour
1 tsp baking powder
2 tbsp polenta
1 tsp sugar
2 eggs
1 egg yolk
2 tbsp crème fraîche
125ml milk
2 tbsp butter
1 red chilli, finely chopped
½ red onion, finely chopped
1 tbsp fresh coriander and/or chives, chopped
2 tsp olive oil
salt and pepper

Method

Prep time: 5 min

Cooking time: 20 min

Step 1
Peel the husks off the corn cobs, then cook them in boiling water for about 10 minutes, until just tender. Drain well and cut off the kernels
Step 2
Put the flour, baking powder, polenta and sugar in a bowl. Add the eggs and yolk and beat together.
Step 3
Gradually beat in the crème fraîche and milk until you get a thick, smooth batter.
Step 4
Heat half the butter in a pan until brown and add it to the batter. Add the chilli, onion, corn and herbs and season well.
Step 5
Heat the oil and the remaining butter in a frying pan until quite hot.
Step 6
Drop tablespoonfuls of the mixture into the pan and fry over a medium heat for about 2 minutes on each side, until golden brown. Serve immediately.