This is probably one of the few vegetarian dishes that I truly adore. These little fritters are packed with sweetcorn to the extent where you can hardly taste the batter – and the thai twist on them, added by the genius of Mr Ramsay, really make them special.
They literally take 20 minutes maximum to make, and they are extremely delicious.
For the amount that you can see on the picture (would serve 2, if I hadn’t been so hungry…), you’ll need:
1/2 tsp baking powder
250g sweetcorn, patted dry
2 spring onions, trimmed and chopped
1 egg, beaten
5 tbsp milk
1 tbsp olive oil
For the tip:
Juice of 1/2 lime
Chopped coriander, if you have any
The method is simple. First, mix together the flour, salt, pepper and baking powder (remember to sieve – avoid lumps!). Like me, you may start to worry, thinking the flour is not enough, but you will see in the end, it is.
Make a well in the middle and add the beaten egg and milk. Whisk together until it forms a smooth batter – you will probably need to add some extra milk. Now add your olive oil and whisk again until well combined.
To this batter, add your sweetcorn, spring onion and chilli powder – you can also add coriander here, along with anything else you would want in your fritter. Mix together and your batter is ready!
Fry your fritters in batches, tapping them down as you place them into the frying pan. Cook until golden brown on both sides – and dinner is ready!
For the dip, just mix everything together until well combined.
Hope you enjoy this delicious dish as much as I do, every time! 🙂