Fresh Sweet Corn Fritters
Introduction
Serves: Makes about 20 fritters
Ingredients
2 spring onions (scallions), chopped
1 Tbsp chopped parsley
1 Tbsp chopped basil
3 medium eggs, lightly beaten
2 Tbsp cream
½ tsp salt
Freshly ground black pepper to taste
1½ Tbsp plain flour
Olive oil
Yoghurt and salsa or hot sauce of your choice for serving
Grilled or fried rashers of bacon, optional
Method
1 Remove the husks and silks from the sweet corn then boil the cobs gently for about 7 minutes, or until tenderish. Drain, then drape cobs with paper towels until cool enough to handle. Cut the kernels off the cobs using a large sharp knife.
2 Put corn kernels in a bowl and add spring onions, parsley, basil, eggs, cream, salt, and pepper to taste. Mix well then blend in the flour.
3 Drop tablespoons of the mixture onto a hot oiled barbecue hot plate. Cook until golden, then turn them over and cook the second side. Alternatively, shallow-fry in hot oil in a frying pan (skillet) over a medium heat. (Please read about Splatter Screens before cooking these fritters.) Drain fritters briefly on crumpled kitchen or brown paper. Transfer to a serving plate and serve immediately with yoghurt and a biting salsa, or sweet Thai chilli sauce.
Recipe Notes
Watch out! The fritters can go off like fireworks, so you need a splatter screen to protect yourself (or wear goggles and fire gloves!). As the kernels heat, some of them pop like popping corn. They are coated in hot oil so they will burn. What’s a splatter screen? Read here Splatter Screen
