One 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
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
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.
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.
We ate them with roast chicken and a tomato and pepper salsa, simply dressed with lime juice and fresh herbs.
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 🙂
If you promise complete discretion, I’ll try to find it at the weekend. 🙂
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
In a concrete overcoat? Remind me never to cross your husband. Mine just said he thought they could have done with more chilli but he says that about almost everything. 🙂
Mine, too! Chilli on top of more chilli on siracha on Cholula hot sauce on top of chilli….
He really needs to meet Him Outdoors, they’d get like – er – a house on fire. 🙂
Next time we’re in England we should try and find out. 😉
Come and visit!
We’ll certainly do! In the meantime, maybe this might be a sauce for your husband: habanero salsa (https://thejameskitchen.wordpress.com/2015/01/07/habanero-salsa/)
Looks delicious. We obviously sing from the same hymn sheet, that’s very similar to one we make. We’ll have to compare notes! Do you have plans to come over? You’d be very welcome.
Oh, yes, we should do that most definitely, it will be so much fun. No plans yet, normally we’ll go for Christmas and visit the parents in Somerset but might have to postpone this year for a few months. But then, then we should try and make a Suffolkian detour.
Do, Mrs Portly’s Kitchen extends to bedrooms (and even bathrooms). Spring is lovely here but you’re welcome any time. Lx
Love, love, love to. N xx