Vegetarian mains
Sweetcorn fritters
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
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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
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Step 2
Put the flour, baking powder, polenta and sugar in a bowl. Add the eggs and yolk and beat together.
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Step 3
Gradually beat in the crème fraîche and milk until you get a thick, smooth batter.
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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.
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Step 5
Heat the oil and the remaining butter in a frying pan until quite hot.
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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.
