These are based on Rachel Khoo’s recipe from her Evening Standard column. This amount makes 8-10 decent-sized fritters. She also gives a sumac buttermilk dressing, which I didn’t bother with, lazily opting to use shop-bought ranch and thousand island dressing instead. Their tangy sourness is what works, in the same vein as the sumac buttermilk. But to be honest, no dressing is just fine, too.
1 small tin (300g) corn, rinsed and drained
1 courgette, roughly grated
1 small red onion, or 2-3 spring onions, or a bit of both
A handful of mint leaves, finely chopped
2 button mushrooms, finely diced
1 tsp baking powder
1 tsp paprika
1 tsp dried mint
40ml or 3 tbs milk
Salt and pepper
- Prepare all the vegetables, a matter of minutes.
- Beat the eggs with the milk, salt, pepper and dried mint.
- Mix in the remaining dry ingredients until smooth, but don’t over-mix.
- Stir in the vegetables, and let stand for a few minutes.
- Heat up a frying pan with a little oil.
- Drop in 2 heaped tablespoonfuls of batter for each fritter.
- Fry until golden brown, about 3-4 minutes each side.
These taste like, well, like corn fritters should. I particularly like the addition of mint.
I use Rachel’s recipe as a starting point, which is quite tolerant of culinary freedom (or using up what vegetables are knocking around in the fridge). Another time I sliced an extra courgette down its length, and cooked the slices in the pan after frying the bacon (for extra flavour). Because I found some rather lean bacon, I felt quite virtuous having a big plate of these for dinner.