Course: Starter - Dish: - Serves: 3-4
Another quick recipe that’s perfect for sharing; crispy golden sweetcorn fritters with a little kick of chilli! Goes great with a squeeze of lime or paired with some tzatziki. Whoever said simple isn’t best? Just Padron peppers fried till charred then sprinkled with sea salt flakes – I think the secret is in the salt; always use sea salt flakes for glorious pockets of salty flavour bombs.
Recipe by Theo Michaels
Method:
- In a mixing bowl add the flour, milk, egg and seasoning, whisk, just a bit. Remove about ¼ of the batter in a cup and reserve (use this in case you need more batter).
- Fold in the sweetcorn, chilli, coriander, spring onions and combine.
- Heat the vegetable oil into a frying pan, once hot, use a slotted spoon to lift a portion of the fritter mixture, let some of the batter drip away then carefully pour into the hot oil; gently tap the top of the fritters to spread them out a bit. Fry for a few minutes on each side until golden and cooked through.
- Place onto a paper towel to drain and sprinkle over a little salt.
- Heat the oil in the pan on a high heat, drop in the Padron peppers whole and stir fry for 5 minutes until slightly charred.
- Remove from the pan, season generously with sea salt flakes.
