Monday, July 18, 2011

Quick Fresh-Sweetcorn, Feta and Leek Fritters

Do use a fairly generous amount of oil - say, 2 to 3 tablespoons - when you fry these fritters, so that the little kernels of corn sticking out at the edges go all nutty and juice-poppy as they brown.  You could add some Thai flavors - a little chopped coriander, lemon grass and chopped green chilli, perhaps some ginger and garlic, to this mixture, and serve it with a sweet dipping sauce.

  • 5 ears of sweetcorn (on the cob)
  • 1 large leek, white part only, skinned and very finely chopped (spring onions would do)
  • 1 generous handful of chopped fresh parsley
  • 2 wheels of feta cheese (about 3/4 cup; 180 ml), crumbled
  • 2 eggs
  • 1/2 cup (125 ml) white flour
  • 1/2 tsp (2.5 ml) baking powder
  • salt and milled black pepper, to taste
  • sunflower or olive oil for frying

Hold the corn cob vertically in one hand, its bottom end resting on a chopping board, and slice downwards with a sharp knife to cut off the kernels.

Put the kernels in a bowl, add all the remaining ingredients and stir well with a fork.

Heat the oil in a nonstick frying pan and, when it is nice and hot, use a large spoon to drop dollops of the mixture into the oil. Fry for about two minutes, or until golden brown on underneath, and then flip and fry for another two minutes. Don't let the pan get too hot as these burn quickly. Add more oil, if necessary, to the pan for the next batch.

Drain on kitchen paper and serve hot with lemon wedges.

Makes about 10 fritters.

Recipe from:

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