Sweetcorn, pickled chilli and coriander fritters

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
  • Preparation:
  • Cooking:
  • Total:
  • Serves: 2 persons



  1. Step 1

    Combine 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.
  2. Step 2

    Cut 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.
  3. Step 3

    Serve on their own, or with grilled bacon and hot sauce, if you like.