In my quest to sneak vegetables into Henry’s body I tried my corn fritters. I usually make these as a side dish for Saucy BBQ Drumsticks but they can also be the star of the show served with beans or salad, slices of ham or cooked veggies. This version has lots of bite and texture because I don’t want a pancake with a few bits of corn, I want corn held together by batter. For a weeknight meal I made two batches; one basic for the kids and one with chilli and paprika for me and Paul.
Serves 2 Adults & 2 Kids
135g plain flour
1 tsp salt
1 red pepper
2 spring onions
35g grated cheddar or mozzarella cheese
flavours for the grownup version:
1tsp smoked paprika, 1/2 tsp cumin, 1/2 tsp garlic powder, 1/4 tsp chilli flakes and jalapeno
coriander and lime wedges to serve
- Put the flour, egg, milk and salt into a bowl and whisk to combine. Put one ladle of batter into a smaller bowl to make the children’s plain fritters.
- Chop the onions and pepper to be roughly the same size as the corn. Add 3/4 to the main batter and 1/4 to the children’s batter.
- Add the paprika, cumin, garlic powder and chilli flakes to the main batter. Add 3/4 of the cheese to the main batter along with finely sliced jalapeno, if using, and 1/4 of the cheese to the children’s bowl then stir.
- Put a tablespoon of vegetable oil into a non-stick frying pan on a medium high heat. Once the oil is hot put a mound of batter into the pan (about the size of a burger).
- Do not move the fritters. This allows the crust to form on the bottom. After 2 minutes carefully lift the fritter and if it’s golden brown use a spatula to turn it over and cook for another couple of minutes. Keep the fritters warm in the oven while you finish cooking the batter.
- Sprinkle with chopped coriander and serve with lime wedges.