Recipe for Fail-Proof Corn Fritters
An Ode to Vegetables is not just any cookbook. Alice Zaslavsky shows you how to get even more out of vegetables by varying your cooking techniques. Besides steaming and blanching, you can also confit, char, roast, deep-fry, braise or caramelise many vegetables. From oven-roasted radishes to these corn fritters: eating vegetables every day becomes three times as delicious with this cookbook!
Alice: “Once you’ve mastered this recipe, I’m sure you’ll keep making these fritters, and before you know it, you’ll have developed your own favourite mix. The more vegetables you can add to these, the better – try courgettes, frozen peas, red pepper and the like, for example. These fritters are not only brilliant for breakfast, steaming hot and crispy, but also a fantastic addition to a packed lunch.”
How to make the corn fritters
- Put the corn in a bowl with the flour and stir gently so that all the kernels are coated. Add the eggs, milk, halloumi, salt flakes and pepper, and stir well to combine everything. Leave to stand for 15 minutes, or until you see bubbles.
- Add any herbs and spices of your choice, if desired.
- Heat 1 cm of oil in a large frying pan over medium heat. Have a plate lined with kitchen paper ready and place a wire rack on top.
- Working in batches, carefully drop a heaped tablespoon of batter per fritter into the hot oil. Fry the fritters for 1 to
2 minutes per side, or until golden brown. Drain them on the rack and continue until all the batter has been used. Serve the fritters immediately.
Tip: Fresh corn kernels also work wonderfully in this recipe; cut them off the cob and stir them into the batter. You may need to add another tablespoon of milk to the batter to achieve the right consistency.
Title: An Ode to Vegetables
Author: Alice Zaslavsky
Price: €40
Publisher: Good Cook
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