• Jo Marsden

Sweetcorn n Spring Onion Fritters

A great little snack/sharer or starter and of course vegetarian friendly. I love the combination of sweet and salty with the little kick from the paprika, cayenne and black pepper. I serve mine with sweet chilli sauce, or a hefty portion of hummus finished with a good drizzle of extra virgin olive oil and some sprinkled red chillies.


Ingredients (makes x 10-12 fritters):


  1. 2 x large Corn on the cobs (you could use tinned sweetcorn if needed).

  2. Bunch of Spring onions.

  3. 1 x tsp Smoked paprika.

  4. 1/2 tsp Cayenne pepper.

  5. Rock Salt.

  6. Black Pepper.

  7. 100g Self-raising flour.

  8. 1 x Free range egg.

  9. Whole Milk.

  10. 3 x Tbsp Soured Cream.

  11. Olive oil / Rapeseed oil



Method:

Grab three-quarters of your spring onions, peel and finely slice discarding the roots. Take your corn on the cobs, using a knife push down from the top to the bottom of the corn to remove the kernels. If you're using tinned sweetcorn, drain the sweetcorn at this point, and set it to one side.


Weigh out 100g of Self-raising flour and sift this into a mixing bowl, add a good pinch of rock salt and a few twists of black pepper, and make a little well in the middle of the flour. Crack your egg into this well and add 3 x tbsp of soured cream. Mix this together slowly and add in a few splashes of milk (2-3 tbsp) until you have a nice mix, you don't want this to be really thick, as we are going to refrigerate it shortly.


Now add your finely sliced spring onions and sweetcorn kernels to the mix, give it another good season with rock salt and black pepper, then add to this the smoked paprika and cayenne pepper. Mix well, cover with clingfilm and refrigerate for around an hour.


Once the mix has cooled down nicely in the fridge, let this sit at room temp for a few mins, grab a good frying pan, a little olive or rapeseed oil and then you can either:

  1. Take a tablespoon full of the mix, drop it into the pan and shape it into a round disc with the back of the spoon.

  2. Use egg rings, take a tablespoon full of the mix, drop it into the egg ring, turn once and remove the egg ring.

Cook for 4 mins on a medium heat, turning every minute or so until golden and crispy on the outside and soft and fluffy on the inside.


Set the fritters onto a paper towel to drain, and then season well with a little rock salt. Serve with sweet chilli sauce, hummus finished with a good drizzle of extra virgin olive oil, or a dip of your choice and of course some finely sliced spring onions.




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