Chilli Corn Fritters

Image of sweetcorn plantsOne of my husband’s favourite anecdotes references the time I did a television camera course and as an exercise, shot a short film on our old allotment. It included me doing a piece-to-camera by appearing, like David Attenborough parting a curtain of bamboo, from the sweetcorn patch.

Yes, I still have the film. No, I’m not going to share it here. Leave me some tattered shreds of dignity. I’m still smarting from the time I accidentally gave my bloopers tape to our nephews and nieces. The jokes about my ’90s hairdo never seem to get old.

So, back to the kitchen garden. I love bog-standard corn fritters but sometimes you want a bit of fire in your belly and this spicy version works with roast chicken, gammon and ham or just with a pan full of good juicy sausages. Try griddled halloumi for a vegetarian alternative and add a tomato and pepper salsa for a crunchy, tangy contrast and a colour pop that will lift the dish.

Chilli Corn Fritters

Image of chilli corn fritters, served, in close-up

Ingredients: 

Sweetcorn from five or six cobs (500g kernels)

2-3 chillies, to taste

2 eggs, yolks and whites separated

3 level tbsp plain flour

Salt and freshly ground black pepper

30g butter and and a small splash of vegetable oil

Image of corn cobs and chillies

Method:

Strip the corn from the cobs and de-seed and chop the chillies. Mix with the flour, stir in the lightly beaten egg yolks and season to taste. Beat the egg whites until stiff but not dry and fold gently into the corn mixture.

Heat the butter and oil in a frying pan over a high heat. Drop in the batter, a heaped tablespoon at a time. Reduce the heat to medium and cook until browned on the bottom, 2-3 minutes.

Image of chilli corn fritters frying

Turn once and cook the second side. Don’t pat them down and don’t overcook them – they should be golden brown on the outside but fluffy and soft inside. Transfer to a heated plate lined with kitchen paper (or to your guests’ plates) and do the next batch. They’re best served straight away while they’re still puffed up.

Image of chilli corn fritters, served

We ate them with roast chicken and a tomato and pepper salsa, simply dressed with lime juice and fresh herbs.

Image of tomato and pepper salsa with lime

14 thoughts on “Chilli Corn Fritters

  1. I do love a sweetcorn fritter but because I try and persuade the kids to eat them, they ted to be on the bland (and floury) side. Fiery sounds better. I disagree with one thing though – we need to see the film 🙂

  2. Now, while we are talking about embarrassing moments, these corn fritters might convince my husband that corn fritters are not so bad after all. My last expedition into that subject, Thai corn fritters, are sleeping with the fishes… 😉 Nicole

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