Saturday, October 16, 2010

Corn Fritters

Amazingly, I had everything I needed for this in the fridge - I even threw in a dollop of goat's cheese that was sitting there and it added a nice tangy creamy quality to some bites. This is a lovely way of eating summer corn (sorry that this is too late for summer corn, but try it next year!) You could easily leave out the pancetta and have a tasty vegetarian dish as well.

Corn Fritters

Adapted from Food Stories


140g plain flour
1/4 teaspoon baking powder
220ml milk
1 egg, lightly beaten with a fork
50g diced pancetta
1/2 red onion, finely diced
3 large corn cobs
1 teaspoon ground cumin
1 teaspoon ground coriander
A small handful of fresh herbs (I used mint, chives and thyme)

2 tbsp soft goat cheese (optional)
Salt and pepper
Vegetable or groundnut oil, for frying


Sift the flour into a large bowl with the baking powder. Pour in the milk and mix well to make a smooth batter.

Remove any outer papery husk and strings from the corn cobs then stand one on its end on a chopping board and carefully run your knife down one side to remove the kernels. Repeat this until all the kernels are stripped off and then add them to the batter. Add the egg, spices and spring onion and season with two large pinches each of salt and pepper.

Cook pancetta in a heavy based frying pan or skillet and wait until the fat renders. Add red onion, cooking until onion is tender. Scoop pancetta bits and red onion into the batter, leaving the fat in the skillet. Turn the heat to medium-high. Drop a large spoonful of the batter into the fat at a time and immediately flatten it out into a round fritter shape. It will take a few minutes to turn golden on the underneath – you can then flip it over and brown the other side.  Add more oil if necessary as you make more batches.

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