For me, few things say September like juicy, sun-ripened sweetcorn. When my brothers and I were children, buttered corn on the cob was one of our favourite seasonal treats – we used to love opening those foil-wrapped parcels, still hot from the oven, and munching the golden kernels inside as melting butter dripped down our chins. We even had special corn-shaped skewers to stick in the end, though they didn’t stop us from making a total mess of our clothes and the table.
Sadly, dodgy orthodontic work during my teens means I now struggle to eat corn off the cob (and whole apples – they make my teeth move!), so sweetcorn fritters are a handy substitute. This version from Kym Grimshaw of Bristol-based food blog On the Plate is super-easy and adds a spicy kick with chilli, coriander and cumin. Just pair with eggs and smashed avocado, and voilà – a quick and delicious early-autumn brunch or supper.
Ingredients (makes 8-10 fritters)
- 4 corn kernels, boiled then drained
- 1/2 tsp of ground cumin
- 1/2 tsp of ground coriander
- 1 red chilli, finely chopped
- 1 lime, zest and juice of
- 1 bunch of fresh coriander, chopped
- 1 bunch of spring onions, finely chopped
- 75g of plain flour
- 2 large eggs, beaten
- 2-3 tbsp of water
- olive oil
- Put the sweetcorn, spices, onion, lime, coriander, eggs and flour into a large bowl with some seasoning and mix well. Loosen with a little water if the mixture is too thick – a batter-like consistency will be suitably fine.
- Heat a large non-stick frying pan and add 1 tbsp of oil. Spoon in small rounds of the mixture, leaving enough space for you to flip each one. Gently flatten them with a spatula and leave to fry over a medium-high heat. When browned on the underside, carefully flip them over and fry on the other side for a few more minutes.
- Repeat until you have used up all the batter. You may need to add a drizzle more olive oil as you go.
- Serve with soft boiled or poached eggs and avocado, if you like.
I’ll be sharing another delicious recipe from Kym next month, and as always you’ll find plenty more food inspiration over at On the Plate.
All photography by Kym Grimshaw