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Foolproof corn fritters
Serves 4 Starters and mains
Ingredients
- 300g frozen sweetcorn kernels
- 75g self-raising flour
- 2 eggs, lightly beaten
- 80ml milk
- 55g halloumi, grated
- peanut or sunflower oil, for frying
For the Indonesian fritters
- 100g green beans, thinly sliced
- 1 tsp finely grated ginger
- 1 red chilli, finely chopped
For the Indian fritters
- leaves from 2 curry leaf
- branches or 1/2 bunch coriander, fried until crisp, one third to go into the batter, the rest reserved to scatter over the fritters, to serve
- 1 tsp ground turmeric
- plain yoghurt swirled with mango pickle, to serve
For the Tex-Mex fritters
- 1 tsp smoked paprika
- 1 small red onion, grated
- 1/2 bunch coriander, shredded, plus extra to serve
- lime wedges, to serve
- mayonnaise spiked with smoked paprika, to serve
Method
Pop the frozen corn into a bowl with the flour and toss through to coat. Add the eggs, milk and halloumi and season with salt and pepper, then mix to combine. Allow to stand fro 15 minutes, or until bubbling a little. Add in any of the chosen flavouring.
Heat 1cm of oil in a large frying pan over a medium-high heat. Line a tray with kitchen paper and set a wire rack on top.
Working in batches, add heaped tablespoons of the batter to the hot oil and cook for 1-2 minutes, or until golden. Turn and cook for a further 1-2 minutes, or until cooked through and golden. Drain on the wire rack and continue with the remaining batter. Serve hot.
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