Spring Onion and Sweet Corn Fritters
with lettuce cups and plum sauce.
So I have deemed it that every Saturday night is now Vegetarian night at my house. I have read enough to convince me that having meat free meals one or two nights a week is both good for the environment and also good for out health. Part of my inspiration for Eat my Street is that we should all be shopping locally, eating locally and dining locally as much as possible. You couldn’t get more local than dinner at home!
I also watched a River Cottage and was inspired to try and do “interesting” things with my veg. I was also unfortunately inspired to make a bacon sandwich as Hugh Fearnley Whittingstall (what a glorious moniker) opens Ep 1 Series 1 by doing just this. He of course then decides not to eat it. I decide to go and make one for the first time in my life. #fail
A little while ago I decided to attempt to replicate the delicious Corn Fritters with spicy plum relish from Chin Chin in Flinders Lane, Melbourne. These were actually very successful but my hatred of deep frying motivated me to come up with my own recipe. Here is the final product.
Spring Onion and Sweet Corn Fritters with lettuce cups and plum sauce
Based on the beautiful fritters from Chin Chin in Melbourne.
Ingredients
Ingredients
- 6 corn cobbs
- 1/2 Red Chilli
- 2 Spring onion finely chopped
- 180 g SR flour
- 3 eggs
- 45 g soy sauce
- Oil for shallow frying
- Lettuce for lettuce cups & mint leaves for wrapping
- Spicy plum jam or sauce
Instructions
Method
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Cook your fresh corn on the cob and allow it to cool a little before slicing off the fresh corn kernels into a bowl.
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I blitz the red chilli in the food processor and then add 3/4 of the corn and process until it is made it into a smooth (but not fine) paste.
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Then add the rest of the corn and also blitz this but leave it with a little texture. This makes for a nice textured fritter.
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Pour your corn mixture into a bowl and add in the soy, flour, lightly beaten eggs and finely chopped spring onion.
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Shallow fry spoonfuls of the fritter mixture in vegetable oil or olive oil. You need to cook it on both sides and be sure that the flour has been cooked through.
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Wrap in lettuce, pop on a mint leaf and dab on some jam. That's if they make it out of the pan and to the table before you eat them,
Recipe Notes
The end result is delicious and lighter than you think. Although when shallow frying you really have to make sure you cook out that flour :-).
Wrap in lettuce, pop on a mint leaf and dab on some jam. That’s if they make it out of the pan and to the table before you eat them,
The end result is delicious and lighter than you think. Although when shallow frying you really have to make sure you cook out that flour :-).
They are pretty delicious although quite different from the Chin Chin original.
My kids even liked them which is a happy miracle of its own right? I served them with a home made potato gnocchi and fresh tomato passata and a plate of chopped carrot, cucumber and tomato. Everyone just helped themselves to what they wanted and we made like we were having a fancy finger food soiree but with “Return to Nims Island” playing in the background. And wrestling. Always with the wrestling at my house…..
Probably not that different to a fancy finger food soiree after all.
Happy Vegetarian Night!
Dani xx
Like Cooking with Veg?
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Cauliflower Steak with Lemon and Capers
Beetroot and Goats Cheese Tart