In the words of Boney M – Hooray! Hooray! It’s a halli-halli-day…
I’m off work for a week and going back to the north east for a few days. To celebrate I clouded the flat with holiday smoke signals and set the fire alarm off like a rave horn in a warehouse party. Nothing illegal mind, just a few carrot and sweetcorn fritters.
I made this Rosie Lovell recipe about a year ago but I didn’t chop the coriander properly and burned the whole thing so much, they weren’t really fit for human consumption. I filed under B1N. After trying the fritter at Honest Burgers and not finding it crispy enough, I tried this again thinking I could make the fritter that my heart so desired.
Firstly, I know they look like little sicks. Secondly, use an oil with a high smoke point or else you’ll need a torch to get to the other side of the room (vegetable or peanut is good). Thirdly, chop your coriander finely, chewing through leaves of the stuff kills the crispy vibe (in my opinion). Lastly, make sure you have loads of sweet chilli sauce in. Drenching these things in it will blow. your. mind.
2 medium eggs
3 tablespoons cornflour
1/2 teaspoon baking powder
1 spring onion, chopped
1 garlic clove, peeled and chopped
a small handful of fresh coriander, finely chopped
1 x 285g tin sweetcorn, drained
1 carrot, grated
3 tablespoons oil
Beat the eggs with cornflour and baking powder. Then add spring onion, garlic, coriander and then fold in the sweetcorn. Then add the grated carrot. Heat the oil in a frying pan then drop a few dollops of the mixture in there. When they look done and crispy, it’s best putting them on a piece of kitchen roll to remove the excess oil. Eat them well hot with loads of sweet chilli sauce on them.
August 2nd, 2011 at 1:05 pm
They look great. I swap the eggs and cornflour for gram flour and stella. I’ll find any excuse to open a bottle of stella mind.