Name: Charred corn fritters
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 1 corn on the cob; 1 cup fine polenta (maze flour); 2 eggs; 1 large handful of coriander; 1 clove of garlic; Milk, creamy yoghurt, buttermilk or dairy free milk; 1 chilli, deseeded and chopped; ½ tsp smoked paprika; ½ tsp baking powder; Salt and pepper

Charred corn fritters

11 Sep 2016

by Dinna

Prep Time

10 minutes

Cook Time

15 minutes

Total Time

25 minutes

Background

I like to make fritters, particularly for drinks parties, as they can be served with various dips or toppings and they go well with wine & fizzy. Also they're incredibly easy to make! These charred corn fritters are a delicious example. For this recipe I actually used up a leftover grilled corn on the cob and, if you're feeling lazy, you can just use some tinned sweetcorn kernels and lightly fry them! These fritters are gluten-free and, if you're using soya, rice or almond milk, they can be dairy-free too! Serve them with chilli sauce, salsa or toppings of your choice (Parma ham, cheese, chutney etc)

Ingredients

1 corn on the cob
1 cup fine polenta (maze flour)
2 eggs
1 large handful of coriander
1 clove of garlic
Milk, creamy yoghurt, buttermilk or dairy free milk
1 chilli, deseeded and chopped
½ tsp smoked paprika
½ tsp baking powder
Salt and pepper

Instructions

Heat grill, BBQ or griddle pan to medium-high. Brush the corn with a little oil and grill/griddle for about 10 minutes, turning every minute or so until the corn is tender and lightly charred. Let it cool, then remove the kernels off the cobs by using a sharp knife (stand it firmly on a chopping board run the knife downwards). Put these aside.
Put the flour, eggs, garlic, coriander, baking powder, paprika and chilli into a blender. Whiz for a few seconds. Pour in enough liquid (milk, buttermilk or yogurt) and keep processing until you get a (not too) thick, smooth, creamy batter. Season to taste - you can add a spoonful of olive oil, if you like (this will help the cooking). Fold in the corn kernels.
Heat a pancake pan or heavy based frying pan. Oil it lightly, then spoon dollops of the batter into it allowing them to spread out into 5-7 cm wide disks.
When the surface is no longer wet, turn them over and cook for another minute or so, then transfer them to a plate. Repeat with the remaining batter.
Serve the fritters at room temperature.