Camden New Journal - Reciepe for Sweetcorn Fritters

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The Review - FOOD AND DRINK - Cooking with CLARE
Published: 23 July 2008

Clare Latimer's recipe for
Sweetcorn Fritters

Sweetcorn Fritters
Great supper dish and very good served with a chunky tomato sauce along with crispy bacon and a rocket salad. You could also serve it with roast chicken to give an American twang.

Ingredients
Serves: 4
Sweetcorn kernels shaved from 2 ears of corn, boiled for 5 minutes in salted water
100g plain flour
½ tsp baking powder
1 tbsp polenta
1 tsp sugar
1 egg
1 egg yolk
1 tbsp butter, heated until slightly brown
125ml milk
Butter and olive oil for frying (optional)
Chopped chilli, chives, coriander or parsley – add to taste to batter before frying

Method
Whisk flour, polenta, sugar, salt, eggs and milk in a bowl to make a smooth batter. Add the browned butter, stir in corn kernels. Heat a little butter and oil in heavy frying pan. When hot, drop fritters in using a tablespoon and fry on each side until golden brown. Drain on kitchen roll and serve hot.

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