Sweetcorn Fritters, with Sweet Potato Wedges & Radish, Tomato and Lime Salsa
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Recipe type: Main Course
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
These sweetcorn and yellow pea flour fritters are delicious served with spicy sweet potato wedges and a zingy radish, tomato and lime salsa.
Ingredients
Fritters
  • 1 sweetcorn cob (or approximately 150g of tinned or frozen sweetcorn)
  • 1 spring onion, trimmed and finely sliced
  • Handful coriander, finely chopped
  • ½ tsp smoked paprika
  • ½ tsp ground cumin
  • pinch sea salt
  • 1 egg, lightly whisked
  • 50g yellow pea or gram flour
  • ½ tsp baking powder
  • olive oil to fry.
Sweet potato wedges
  • 2 medium sized potatoes, skin on scrubbed clean and sliced into wedged
  • 1 tbs light olive oil
  • pinch cayenne pepper
  • pinch sea salt
Radish, tomato and lime salsa
  • 10 cherry tomatoes, chopped into quarters
  • 5 radishes, topped and tailed and thinly sliced
  • 1 spring onion, thinly sliced
  • pinch salt
  • Juice of half a lime
  • 1 tsp olive oil
To serve
  • Dollop of Greek or natural yoghurt and cress or micro coriander
Instructions
  1. Pre-heat your oven to 180C (fan) and put a large saucepan of water on to boil.
  2. Prep the potato wedges and coat in oil, with salt and cayenne pepper. Roast in the oven for 30 minutes until crispy and fork tender.
  3. Meanwhile remove the husk from your sweetcorn, and cut the sweetcorn in half. I do this by scoring then snapping with my hands, as a knife won't get through the inner core. Place in the pan and cook for 4-5 minutes, then drain and rinse under cool water. To remove the corn from the cob, place one of the flat ends on your chopping board and shave down the sides with your sharp knife.
  4. Transfer the corn (or now add your tinned corn), to a small mixing bowl and add your spring onion, coriander and spices. Then whisk in the egg, and add the yellow pea flour and baking powder. Mix well, the mix should be fairy stiff. Add water a tablespoon at a time till you get a spoonable consistency (you may not need any water at all, it depends on how much water is on your sweetcorn).
  5. Put a non-stick pan on a hob over a medium heat to warm up and add a tablespoon of olive oil. When sufficiently warm, add around 2 tablespoons of mix to make up a fritter, then move on to the next one, making sure not to cook too closely together or to overcrowd the pan. Cook for 2-3 minutes on each side until lightly golden and transfer to a baking tray to keep in a warm oven while you cook the rest. This mix should make 4 large fritters, to serve 2 people.
  6. Finally make up your salsa by mixing all the ingredients together, and tasting before adjusting the seasoning.
  7. Serve with a dollop of yoghurt and some fresh herbs to garnish
Recipe by Ceri Jones Chef at https://cerijoneschef.com/sweetcorn-fritters/