Sweetcorn, new potato & red pepper fritters

Sweetcorn, new potato & red pepper fritters

Don't you just love dipping food. These are just so very simple to make and can be prepared and cooked in 15 minutes. I served them with sweet chilli sauce but they'd be equally as delicious with some minted garlic yoghurt if you'd prefer them that way. These would make a great first course or why not make them smaller to serve as canapés with pre-dinner drinks.

You'll need

1 large corncob, kernals removed                               
1 medium red pepper chopped reasonably finely chopped     
5 medium sized cooked new potatoes diced
3 spring onions/scallions finely sliced               
2 cloves garlic chopped                                            
2 tbsp chopped fresh coriander/cilantro or chopped parsley if preferred
1tsp mustard seed
½ tsp coriander powder
salt & freshly ground black pepper to taste
2 large eggs
3 heaped tablespoons of plain flour
3 tbsp good oil, I used rapeseed but a good olive oil will be fine * see the note below
Sweet chilli sauce to serve


Put everything into a mixing bowl, mix well together
Leave to rest for a few minutes

Heat the oil in a frying pan on a medium- hot heat
Place rounded tablespoons of the mixture into the pan ( I did this in two stages)
Flatten out slightly and fry each side for around 3 minutes
Flip them over and repeat for another 3 minutes or until golden brown.

Serve hot with the chilli sauce and enjoy

                 

* Someone recently voiced their concern about the use of Rapeseed Oil in my recipe. In the USA this is known as Canola. Here in the UK we have an Artisan market for the product and it's sold rather like Extra Virgin Oil where first pressings have different qualities and health benefits.It is a premium product here and not the mass produced oil as is Canola. If you have any doubts then I'd suggest you stick to Sunflower or Groundnut Oil instead. Please read the Guardian article below

It's relatively healthy stuff, with 7% saturated fat compared to 14% in olive oil or 51% in butter. It's also high in those trendy and generally misunderstood compounds, omega-3 and omega-6. If a retailer bothers to list the provenance, it's likely to be British. Unlike olive oil, rapeseed doesn't go toxic at high heat, while a smoke point higher than that of olive oil makes it marginally more suitable for deep-frying. (Though anyone prepared to deep-fry in high-end rapeseed oil or olive oil is mad anyway.)
As a result, and in pursuit of the new as they always are, a number of serious chefs are turning to it. Perhaps the most feted chef currently working in London, Ollie Dabbous, uses it in a dazzling dish of asparagus, hazelnuts and meadowsweet. Tristan Welch of Launceston Place, Gary Jones of Le Manoir and Mark Sergeant all use it in their kitchens or serve it as dipping for bread. It's great that they're using a carefully made, high-end British product in their kitchens, but it does seem to me a case of the emperor's new lube.