The above photo is of my corn fritter's (they came out pretty well, don't you think?) - as you can see I served them with some rocket on the side. Next time I think I will also add some sweet chilli dipping sauce. Here is the recipe I used:
What you need:
- 4 fresh corn cobs, husks removed (uncooked)
- 1 organic large egg ( Note: I found my mixture needed almost 2 eggs)
- 35g Parmasan cheese, grated
- 25g mature cheddar cheese, grated
- 2 spring onions, the white and green parts, finely chopped
- 25g unbleached plain flour
- 1 and a half teaspoons of cornflour ( I forgot to use this)
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon coarse salt, Plus some for finishing
- 4 tablespoons vegetable oil
- Optional: 10 fresh basil leaves and 2 tablespoons fresh coriander leaves
1. Cut the corn kernels off the uncooked cobs and discard the cobs.
2. Combine the corn, egg, cheeses, spring onions, flour, cornflour, pepper, 1/4 teaspoon of salt together in a large mixing bowl.
3. Heat the vegetable oil in a medium non-stick frying pan over medium-high heat.
4. Spoon about 4 tablespoons of the fritter batter into the pan and fry for 2 minutes on each side, or until 5. dark golden brown and very attractive.
5. Drain the fritters on kitchen paper, sprinkle with salt and keep warm while you repeat the process with the remaining batter.
6. Roughly chop the basil and coriander leaves and scatter ontop of the fritters.
My notes and thoughts: This recipe made about 8 fritters. The corn fritters were tasty, and were more filling than I expected - though I definitely think they are probably better to have as a side dish or for a light lunch (The Boyf agrees). My first fritter fell apart, but then I added some more egg to the batter and they came out much better. Some corn may explode while you are frying it (just giving you a heads-up). I would definitely make this recipe again.