Sweetcorn, pickled chilli and coriander fritters
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2 as a snack or light lunch
Ingredients
- 30g self-raising flour
- 30g rice flour
- 2 tsp smoked paprika
- 1 tsp garlic granules
- 1 tsp sea salt flakes
- 1 egg
- 3 tbsp whole milk
- pickled chillies, roughly chopped, plus 2 tbsp of the pickle brine
- 1 corn on the cob boiled for 3 mins, or 1 tin of sweetcorn, drained
- 1 spring onion, finely sliced
- handful of coriander, finely chopped
- rapeseed oil, for frying
- grilled bacon and hot sauce, to serve
Method
- STEP 1
Combine the flours, paprika, garlic granules and salt in a bowl. Crack the egg into a separate bowl and add the milk and pickle brine, whisking together with a fork. Pour this wet mixture into the flour and whisk until it forms a smooth batter.
- STEP 2
Cut the corn from the cob and stir in the kernels along with the chillies, spring onion and coriander. Add enough oil to coat the bottom of a non-stick frying pan and heat until sizzling hot, then spoon in dessertspoons of the batter. Fry for 20-30 seconds, then flip and press down with a spatula, flipping again after 20-30 seconds, pressing down to cook through. Remove to a plate covered with kitchen paper and season with salt.
- STEP 3
Serve on their own, or with grilled bacon and hot sauce, if you like.