I ♥ fritters. They work as a snack, lunch or light supper and you can use whatever is lying about in the fridge. This particular recipe is from Gordon Ramsay’s Ultimate Cookery School; a new edition to my cookbook shelf.
More fritters recipes:
Black salsify and feta fritters ( a favourite!)
Corn fritters, serves 3-4
Adapted from Gordon Ramsay’s Ultimate Cookery Course.
100 g plain flour
1/2 tsk baking powder
1 egg, beaten
4 tbsp milk
olive oil
2 spring onions, chopped
1 red chilli, deseeded and finely chopped
2 tbsp chopped coriander
250 g tinned corn, drained and dried on kitchen towel
salt and pepper
Yoghurt dip:
250 g natural yoghurt
1/2 – 1 red chilli, deseeded and finely chopped
1/2 lime, the juice
3 tbsp chopped coriander
Start by combining all the ingredients for the dip and set aside.
Next mix flour and baking powder in a bowl, add salt and pepper. Make a well in the middle and add the milk and beaten egg. Incorporate the flour with the egg and milk until all combined. Add 1 tbsp oil and more milk if the batter is too thick. Add spring onions, chilli, coriander and corn. Combine.
Heat up a frying pan on medium heat and add a glug of olive oil. Place tablespoon sized dollops of batter in the pan and fry a few fritters at the time, for 1-2 minutes on each side until golden brown and cooked through. Serve with the yoghurt dip and maybe a wedge of lime.
Scandelights 