Sweetcorn, pickled chilli and coriander fritters
Pickling chillies at home is easier than you might expect. Here, they're used to pep up easy sweetcorn fritters which, when served with bacon and hot sauce, make a great light lunch
- Serves: 2 persons
- 30g self-raising flour
- 30g rice flour
- 2tsp smoked paprika
- 1tsp garlic granules
- 1tsp sea salt flakes
- 3tbsp whole milk
- pickled chillies, roughly chopped, plus 2 tbsp of the pickle brine
- 1corn on the cob boiled for 3 mins, or 1 tin of sweetcorn, drained
- 1spring onion, finely sliced
- handful of coriander, finely chopped
- rapeseed oil, for frying
- grilled bacon and hot sauce, to serve
Step 1Combine the flours, paprika, garlic granules and salt in a bowl. Crack the egg into a separate bowl and add the milk and pickle brine, whisking together with a fork. Pour this wet mixture into the flour and whisk until it forms a smooth batter.
Step 2Cut the corn from the cob and stir in the kernels along with the chillies, spring onion and coriander. Add enough oil to coat the bottom of a non-stick frying pan and heat until sizzling hot, then spoon in dessertspoons of the batter. Fry for 20-30 seconds, then flip and press down with a spatula, flipping again after 20-30 seconds, pressing down to cook through. Remove to a plate covered with kitchen paper and season with salt.
Step 3Serve on their own, or with grilled bacon and hot sauce, if you like.