Alice Zaslavsky says: ‘Once you get the hang of these, you’ll be making them all the time, and adding your own go-to combinations beyond these bases. In fact, the more veg you can pack in, the better – think zucchini (courgette), frozen peas, shredded red capsicum (pepper) and the like. Keeping the corn frozen adds moisture, and saves you having to thaw it in advance. These fritters are not only brilliant for breakfast, steaming hot and crispy, but make for fab lunchbox additions, too.’
Serves 4
- 300g frozen corn kernels
- 75 g self-raising flour (I use gluten-free, but you don’t have to)
- 2 eggs, lightly beaten
- 80 ml milk
- 55g grated halloumi
- ½ teaspoon salt flakes
- ½ teaspoon freshly cracked black pepper
- peanut or sunflower oil, for shallow-frying
- Pop the frozen corn into a bowl with the flour and toss through to coat. Add the eggs, milk, halloumi, salt flakes and pepper and mix well to combine. Allow to stand for 15 minutes, or until bubbling a little.
- Add in any chosen flavourings (see below; this is where things can get creative).
- Heat 1 cm of oil in a large frying pan over medium–high heat. Line a tray with paper towel 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.
Flavour variations:
Tex-Mex fritters
To the batter, add 1 teaspoon smoked paprika, 1 small grated red onion and ½ bunch of shredded coriander. Cook as above. Serve with lime wedges, extra coriander and chilli salt, or mayonnaise spiked with chipotle chillies or smoked paprika.
Indonesian fritters
To the batter, add 100 g thinly sliced green or snake beans, 1 teaspoon finely grated ginger and 1 finely chopped seeded red chilli. Cook as above. Serve with Vietnamese green or red nuoc cham.
Indian fritters
Fry the leaves from 2 curry leaf branches, or ½ bunch of coriander, until crisp, then crumble one-third into the batter. Stir in 1 teaspoon ground turmeric. Cook as above. Serve scattered with the remaining leaves, and plain yoghurt with a dollop of Coriander raita or mango pickle swirled through.
Cook’s tips:
- You can also slice corn kernels of fresh corn and stir these through the batter. However, you’ll need to add another tablespoon or so of milk to compensate, until you have the consistency of pancake batter.
- You can also use a pre-mixed pancake batter from the shops. Pour the frozen corn straight into the bottle with the grated halloumi, milk and eggs and shake.
Recipe adapted from In Praise of Veg by Alice Zaslavsky (£25, Murdoch Books). Photography by Ben Dearnley.