Archive for December 4th, 2009

This recipe evolved from some experimentation when I wanted to make some corn fritters to serve with Chicken Gumbo, although it was not difficult to work out a satisfactory recipe.  I wanted a fritter that involved shallow frying using a minimum of oil, rather than a calorie laden deep fried version.  (I do not own a deep fat fryer.)  After a little experimentation, this is the recipe I came up with, using my basic batter recipe as used for Yorkshire puddings.  It is very simple to make and can be eaten in place of, or as well as, rice.  Cayenne pepper, adjusted to suit your taste, gives a spicy ‘kick’ to the fritter.  If you want something hotter, try using de-seeded and finely diced chilli peppers in place of the Cayenne.

Sweetcorn pancakes/fritters can be found in both Caribbean and Southern USA cuisine, so I often serve the pancake fritters as a side dish with Chicken Gumbo or Hyacinth’s Salt Fish Cakes and alongside Fried Plantain, which is added towards the end of the cooking time using the same pan. Alternatively the plantain could be diced and added to the fritter mixture. More ideas on how to vary the dish to eat at other meals are given after the recipe. 

100_4136 Sweetcorn Pancake Fritters

'Meanderings through my Cookbook' http://www.hopeeternalcookbook.wordpress.com

Sweetcorn Pancake Fritters
(Makes 8-12 fritters, depending on size)

A 1 egg quantity of batter mixture, as used for Yorkshire pudding
1 or 2 finely chopped spring onions, both white and green parts
1 400g tin of sweetcorn, drained
Salt, black pepper & cayenne pepper to taste
Sunflower oil to shallow fry

1.  Make the batter mixture and beat well.  If made ahead of time store in the fridge without adding the other ingredients.

2.  When you are ready to cook the fritters, beat the mixture well again and add the spring onions, corn and seasonings.

3.  Heat the oil and spoon in 1½ to 2 tbsp per fritter, cooking several fritters at one time, depending on the size of your pan. It is better to have thinner smaller fritters which cook through to the centre. Use a medium heat, flattening each with a spatula. Avoid turning the fritters over too quickly, but when a fritter is golden on one side flip it and brown the second side. Watch carefully as they can burn quickly.

4. Absorb excess oil by placing each batch between layers of kitchen paper and keep warm until needed.

5. Serve as an accompaniment to a Southern USA or Caribbean Style dish, alongside rice and shallow fried plantain, or with a boiled ham or gammon joint. 

They would also be good served alongside some crispy bacon and/or eggs and grilled tomato as part of a brunch breakfast. 

Vegetarian Variation: Add grated cheese and pre-cooked potato, parsnip or sweet potato and eat these fritters as part of a vegetarian lunch.

They could also be eaten cold as part of a picnic in the original or cheesy vegetarian version.

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