We have another entry for the Friday-night-snacky-tea-with-beers category!
I shamelessly pilfered these sweetcorn fritters from Tommy Fiorito’s most egg-celent blog ‘Egg me on‘. And blow me if they aren’t all seasonal too. The only difference to Tommy’s recipe is that I translated it from cup quantities to make life easier for us English and our fancy pants scales. I also added fresh chilli.
See.
Corn cobs are practically free in the shops at the moment, and although you could use tinned corn this is somewhere that you really will notice the difference if you cut the kernels yourself. You’ll also notice that the sweet corny juice squirts across the room as you slice the golden nuggets from the husks. This is not really a problem in the kitchen, but it makes a right mess in a studio on a black background. *wipes sticky marks off camera lens*
I fully intend to grow sweetcorn myself in 2014. ‘Fully intend’ may also be replaced with ‘get all excited planning the garden, buy seeds and forget to plant them’ or ‘plant seeds which immediately get eaten by mice, source replacement plants from nursery and put them in too late to do anything other than produce miniature-joke-sized cobs.’ Both of these events have actually happened.
I know I always say this, but these really are very easy and quick to make.
They are a simple pancake batter with corn, spring onions and chilli stirred in. I have a batch of the batter sitting in the fridge as we speak to fry up tonight to go with our other Friday night nibbly things like nocerella olives, stuffed peppers and crusty bread. I also think they would work well for brunch, but as I never miss breakfast, brunch is a nice idea that never actually comes to pass.
Have a good weekend.
Sweetcorn Fritters with Chilli
Original recipe from Egg Me On blog: Frittering Around.
70g Plain Flour
1 tsp Baking Powder
70ml Milk
1 Egg
2 Cobs of Corn (about 250g of kernels)
2 Spring onions – finely chopped
A good pinch of chilli flakes or a small chopped red chilli
Salt & Pepper
Vegetable Oil
Cut the kernels from the corn cobs with a knife.
Mix the flour, baking powder and a good amount of salt and pepper in a bowl.
Add the egg and milk and whisk together until smooth.
Add the corn kernels, spring onion and chilli and stir.
Refrigerate for 10 minutes or more.
Fry tablespoons of the batter in a frying pan with a little vegetable oil.
Turn them over when they start to bubble on top and turn golden underneath
Serve with aoili, mayo or chilli sauce…and beer.
Tommy serves his with Lime Aoili so I used the mayo recipe from the courgette chips and did the same:
3 tablespoons of mayonnaise
2 tablespoons of lime juice
1 clove of minced garlic
Sally
October 18, 2013
Totally inspired by these images and feel like running out to by a black background right now. But first I have to make these….. all the flavours I like…especially with the lime aoili. Plus a new blog to follow. Fantastic.
thingswemake.co.uk
October 18, 2013
Glad you’ve found Egg Me On Sally as you and Tommy are thingswemake’s biggest fans! We have more comments from you two than anyone else. Been feeling a bit lost with blogging recently but yours and Tommy’s support always gives me a boost .
thingswemake.co.uk
October 18, 2013
Oh – and Sally, the background is just blackboard paint on a spare bit of wood. Good job really as I need to repaint it I think!
egg me on
October 18, 2013
Fresh chilis, what an egg-cellent idea! They look wonderful Claire. 😀
thingswemake.co.uk
October 18, 2013
Thank you! You are my inspiration 😀
Yonder Wild
October 18, 2013
I like to make something similar to this, but I add zucchini “noodles” ( http://wp.me/p2UxnZ-b6 ) into the mix. It makes them a little more healthy, but no less divine. I am making chili this weekend and these fritters may be making it to the table too! Cheers
thingswemake.co.uk
October 18, 2013
Hi Yonder Wild. I was thinking of trying that as we still have lots of courgettes in the garden. I just worried that it might make the mix a little wet. I’ll try it!
Yonder Wild
October 18, 2013
You can sort of “dry” the zucchini first. Slice the zucchini into ribbons and then sprinkle salt on them rather generously. Place in a strainer over a bowl (or similar set up) and let them drain for 15 mins or so. The salt helps pull the water out of the zucc. You can also play around with the amount of flour in the fritters to help balance the moisture content too.
I’m with you too…a good sprinkling of fresh chilis are the magic touch in making delicious corn fritters!
thyworkingactor
October 18, 2013
Oh I can’t wait to try this!
sara
October 18, 2013
Oooh, these fritters look SO good – totally love these! Yum. 🙂
Francesca
October 19, 2013
Corn on the cob is finally on sale here in Holland. It reminds me so much of being a kid in the states and buying bags full from farmers on the side of the road. I usually eat it right of the cob, but my partner isn’t really into it. But I reckon he’d munch on these.. Gonna have a go this weekend 🙂 Thanks!
plymouthmaid
October 19, 2013
These sound really lovely, Thanks. Your description of efforts to grow corn sound very much like my own. I lovingly nurture seedlings in my back room, then mini greenhouse; I take them too the allotment and carefully plant them in rows. Then the British summer usually conspires with the wildlife to ensure that I may get, if very lucky, a couple of mini corn cobs only half formed from 16 odd plants.
tubekitchen
October 20, 2013
L’ha ribloggato su Video Ricette di Cucina e Arte Biancae ha commentato:
Very nice… sembrano fantastici!
idiosyncratic eye
October 20, 2013
I find sleeping late justifies brunch! 😉
elizabethjaneclarke
October 22, 2013
Damn these look good!
anna @ annamayeveryday
October 26, 2013
These look very good and just the ticket for this time of year. I must have a bash at making them, great snack in front of the fire with a cold drink.
mouthfulofmischief
October 28, 2013
This is a great recipe!
Not just looks good, assuming will taste great too. Will try it soon. Thanks a lot for sharing.
Please check out my blog on ‘kinky kooking’: mouthfulofmischief.wordpress.com
Eager to hear from you.
mymess
October 31, 2013
really like the photos! & the recipe, thanks~
wendy@chezchloe
November 5, 2013
Your recipes always just hit right on with me. Like all of them… and then there are the beautiful photos to boot!
brendonthesmilingchef
November 20, 2013
These photos made my day. Beautiful use of colours! 🙂 Keep up the good work
cookingwithoutlimits
January 14, 2014
Hi there! I love reading your blog and have nominated you for the Dragon’s Loyalty Award. Participation is, of course, optional and rules can be found here: http://cookingwithoutlimits.wordpress.com/2014/01/14/dragons-loyalty-award/
bricimino
January 20, 2014
It would appear that it is time to break out the corn. That looks delicious! Cant wait to give it a whirl!