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Charred corn fritters

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)
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Resting Time 4 hours
Total Time 30 minutes
Servings: 6 people
Cuisine: Tex-Mex
Calories: 1234
Ingredients Method

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

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Serve the fritters at room temperature.