Crunchy Corn & Squash Fritters
You could consider putting a whole
chilli into each fritter, but if you don’t want that extra heat you can compromise and use something like
Spanish padron peppers, which are mostly innocuous, but once in a while you come across a really spicy one! This
is a fun dish, but if you are risk-averse, just leave out the peppers altogether – the fritters will still be
Makes eight fritters, to serve four.
3 free-range eggs
120ml coconut milk
75g self-raising flour
¾ tsp ground cumin
1½ tsp ground coriander
½ tsp ground turmeric
3 tbsp coriander seeds
1¼ tsp salt
½ tsp freshly ground black pepper
225g peeled butternut squash (about a third of a butternut), grated
300g corn kernels (frozen or fresh)
3 spring onions, trimmed and thinly sliced
15g chopped coriander
½ red chilli, deseeded and finely chopped (or more, to taste)
Sunflower oil, for frying
100g padron peppers
3 limes, cut into wedges
Put the first 10 ingredients in a large mixing bowl and whisk to a homogeneous
batter. Add the squash, sweetcorn, spring onions, coriander and chilli, and stir to combine.
Pour enough sunflower oil into a medium frying pan to come 1cm up the sides. Place
the pan over a medium-high heat for a few minutes, until the oil is hot. Scoop a heaped tablespoon of batter into
the oil and cook for a couple of minutes. Using your hand, carefully push two to three peppers (depending on size)
into the surface of the fritter while it is frying and fry for another minute (when eating the fritters, avoid the
pepper stalk). Throughout the frying, monitor the temperature of the oil, so the fritter doesn't brown too quickly.
Turn over with a fish slice and fry for a further three minutes, until golden-brown all over. Transfer to a plate
covered with kitchen towel and keep warm.
Repeat with the remaining batter. Once all the fritters are cooked, serve hot, with
lime wedges on the side to squeeze over.
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