Smokey Sweetcorn Fritters and Tomato and Coriander Salsa
If you’ve ever had fresh, and when I say fresh I mean fresh from the field fresh sweetcorn you will know how insanely sweet and succulent it is.
I was lucky enough to be driving through Pennsylvania some years ago and members of the Amish religious community sell it on the side of the road next to the field where it’s grown. Not only is this a sneaky way of getting an ‘ethical’ close-up look at the Amish ( the Amish shun the trappings of modern life, driving horse-drawn buggies and making their own clothes ) but you also get the freshest field-fresh sweetcorn. Win, win, win.
If you are ever in the position to buy it in its just picked state do not hesitate, buy it, cook it, and eat it that day.
Cooked sweetcorn kernels
Half a cup of gram flour
A teaspoon / tablespoon of smoked paprika
Salt and Pepper
A couple of ripe tomatoes – don’t get me started, they have to be ripe.
Half a red or salad onion
A dash of white wine or cider vinegar
A glugg of quality rape oil
1 clove of garlic, chopped
1 tablespoon of lime juice
1 good handful of chopped fresh coriander
Heat a little vegetable oil in a large frying pan.
Add water to the gram flour to make a batter.
Add the smoked paprika and the salt and pepper and mix.
Add the sweetcorn and mix with the batter.
When the oil is hot drop large spoonfuls of the the batter mix into the pan.
While the fritters cook chop the salsa ingredients.
The fritters should take three to four minutes until cooked and golden.
Serve the warm fritters with the salsa and some green salad.