Sweetcorn Fritters Vg-m Recipe

Prepare batter

In a large bowl whisk together the plain flour, cornflour, baking powder, sugar, salt and black pepper until evenly combined.

Add the eggs and milk to the dry ingredients and whisk until a thick batter forms. It should be spoonable — if too thick add up to 1 tablespoon extra milk.

Fold in 2 cups of sweetcorn kernels, the thinly sliced spring onion whites (reserve the greens for garnish), and chopped coriander or parsley. Mix until evenly distributed but do not overmix.

Cook fritters

Heat a large non-stick skillet over medium heat and pour in enough vegetable oil to coat the base (about 2–3 mm). When oil is hot (a drop of batter sizzles), spoon 2–3 tbs of batter per fritter into the pan, flatten slightly with the back of the spoon to ~1 cm thickness. Do not overcrowd — cook in batches.

Fry the fritters for 3–4 minutes per side, or until deep golden brown and cooked through. Adjust heat as needed to avoid burning while ensuring the center cooks. Transfer cooked fritters to a wire rack or paper towel-lined plate to drain and keep warm in a low oven (100–110°C / 210–230°F) while you finish remaining batches.

If using a halved cob, brush 1 tsp olive oil on the cut surface and season with 1/4 tsp salt. Place cut-side down on a hot cast-iron pan or griddle over medium-high heat and roast for 6–8 minutes until charred and fragrant. If using kernels, toss with 1 tsp olive oil and roast in a 200°C/400°F oven on a baking sheet for 10–12 minutes, stirring halfway, until lightly browned.

While the corn roasts, make cucumber ribbons by using a vegetable peeler to shave long ribbons from the cucumber. Lay ribbons flat on paper towel and lightly salt to remove excess moisture; blot after 5 minutes.

Once roasted, reserve a few spoonfuls of the charred kernels to sprinkle over the plated fritters.

In a small bowl combine 1/2 cup mayonnaise, 1 tsp wasabi paste, 1 tsp lime juice, 1/2 tsp honey (if using) and a pinch (1/8 tsp) salt. Whisk until smooth and taste — adjust wasabi or lime to preference. Chill until ready to serve.

Pour 1/2 cup sweet chilli sauce into a small serving bowl or drizzle in a swoosh on the plate. Keep at room temperature.

Arrange 3–4 warm fritters per serving on a platter or individual plates. Scatter the reserved roasted corn kernels over the fritters.

Place a small bowl of wasabi mayo and a small bowl or spoonful of sweet chilli sauce alongside the fritters.

Tuck cucumber ribbons beside the fritters and garnish with the reserved spring onion greens and coriander. Add lime wedges to the plate for squeezing.

Serve immediately so fritters remain crisp. Enjoy while hot.