Corn Fritters with Chilli

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