Sunday, 8 March 2015

Sweetcorn Fritters

Oh lordy, has it really been that long? 10 months to the day. And I said the same thing last time I failed to update too. Live gets in the way sometimes...

It's been a busy and fairly dramatic 10 months. I won't bore you with the details, but a new home and two new jobs in the space of a year (and that was just the start of it it) has certainly kept me on my toes. But! It's nearly spring. The sun keeps peeking out and I'm gradually considering coming out of hibernation. We're about to have our kitchen demolished to make way for something hopefully less decrepit, but I thought I'd go for one last hurrah and make use of it before it goes. Crappy old kitchen you have served me well, with your doors falling off their hinges, sticky drawers, rattly old oven and lights that won't work. 

Anyway, enjoy! A quick and easy starter, or a delicious lunchtime snack shoved in a pitta bread with some salad and loaded up with delicious coriander lime yoghurt!

For the fritters
200g tin of sweetcorn
20g fresh flat-leaf parsley
2 shallots
3 spring onions
2 garlic cloves
125g plain flour
5 free range eggs
1 tsp chipotle powder
1 tsp ancho chilli powder
1/2 tsp cumin
1 tsp salt
1 tsp black pepper

For the yoghurt sauce
200ml fat free yogurt
20g coriander
juice and zest of 1 lime
2 tbsp olive oil
1 garlic clove

To make the yoghurt sauce,  pour 200ml yoghurt into a mixing bowl. Finely chop the coriander and add to the mixing bowl along with the juice and zest of a lime. pour in 2 tablespoons olive oil and then crush in one clove of garlic. mix together thoroughly so the olive oil emulsifies with the yoghurt, and transfer to the fridge until ready to use.

To make the fritters, drain the sweetcorn, then transfer contents of sieve to a large bowl. Finely chop the shallots and flat leaf parsley. Add to the sweetcorn and crush in the garlic. Finely slice the spring onions and add those in too. Add the cumin, chipotle, ancho, salt and pepper then mix all the ingredients together. 

Break the eggs into the mixing bowl and add the flour and then stir until you have a batter and all the ingredients are evenly distributed. 

Pour a little oil (about a dessertspoon) into the bottom of a frying pan and heat until the oil begins to smoke a little. Add three separate dollops of batter to the pan (about 6cm in diameter and 1.5cm high) and cook each side for a couple of minutes, until golden and the fritters hold their shape. Transfer to an oven tray lined with foil. Repeat until you have used up all the batter - I found I made 16 fritters. You will need to add a drop more oil each time as it burns off rapidly as each set of fritters cooks.

Turn the oven on to about 150°C and bake for 15-20 minutes. If you want to eliminate the baking stage you can deep-fry the fritters, but I prefer to adopt a slightly healthier and less greasy method. 

Serve warm, 2-3 fritters per person, and spoon the yoghurt sauce on top.

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