Sweetcorn and Spring Onion Fritters

Name: Sweetcorn and Spring Onion Fritters
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: Vegetarian
Ingredients: 400 g sweetcorn kernels (tinned and drained, or frozen and thawed); 6 spring onions, finely sliced; 1 red chilli, finely chopped; 1 small handful coriander, chopped, stalks and all; 80 g plain flour; 1 tsp baking powder; 1/2 tsp ground cumin; 2 eggs, beaten; 3 tbsp milk; 1 tsp fine salt; black pepper; 4 tbsp sunflower oil, for frying; 150 g thick yoghurt; 1 lime, half juiced, half in wedges; more coriander

The batter should only just hold the corn together. Any more flour and you are eating pancakes with corn in them, which is a different and much duller thing.

Prep 10 min
Cook 15 min
Total 25 min
Serves 4
Vegetarian

A stack of golden sweetcorn fritters with crisp uneven edges on a sage plate, with sliced spring onion, lime and a bowl of yoghurt.

Method

Step 1. Dry the sweetcorn well on kitchen paper. Wet corn thins the batter and the fritters spread into lace.
Step 2. Blitz or crush about a quarter of the corn to a rough paste and stir it back through the rest. That paste is what binds the fritters without needing more flour.
Step 3. Mix the corn with the spring onions, chilli, coriander, flour, baking powder, cumin, salt and plenty of pepper.
Step 4. Beat the eggs with the milk and stir them in. The mixture should be thick and lumpy, barely holding together — if it pours, add a spoonful more flour.
Step 5. Stir the yoghurt with the lime juice and a pinch of salt, and set it aside.
Step 6. Heat 2 tablespoons of the oil in a large frying pan over a medium-high heat. Drop in heaped tablespoons of the mixture, four at a time, and press each one flat with the back of the spoon.
Step 7. Fry for 3 minutes a side, until deep gold and crisp at the edges. Drain on kitchen paper and salt them immediately. Repeat with the rest of the oil and mixture.
Step 8. Serve hot with the lime yoghurt, extra coriander and lime wedges.

Notes from the kitchen

Press them flat. A domed fritter is raw in the middle when the outside is done.
For a vegan batch, replace the eggs with 4 tablespoons of chickpea flour mixed with 5 tablespoons of water, and use plant milk. The texture is very close.
They reheat well in a hot oven for 6 minutes. Do not microwave them unless you want them soft.

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Method

Notes from the kitchen

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