Turn your tender, homegrown corn into this delicious, generously flavored snack.
Featuring delicious seasonal recipes to help make the best use of homegrown produce, “The Kitchen Garden Cookbook” is packed with imaginative, inspiring ideas to turn your beautiful bounty into delicious dishes. With techniques and expert advice to help you harvest, preserve and prepare your crops successfully, this cookbook is the fruit-and-vegetable-grower's perfect kitchen companion.
Get the most out your garden with more than 200 recipes organized by season and crop. In The Kitchen Garden Cookbook (DK Publishing, 2011), Caroline Bretherton has complied ideas for harvesting, preserving and enjoying almost any fruit or vegetable. In this excerpt from the summer section, find a way to transform recently grown corn into enjoyable fritters.
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Home-grown corn is so tender that there is no need to cook it before making these fritters. The generous flavors used here will turn your corn into something the whole family will enjoy.
Pick corn when the silky tassels at the top of the plant are withering and brown. Ripe kernels should produce a milky white liquid when pressed. Eat corn as soon as possible after picking. If you must store it, keep the outer husk intact, and it will stay fresh for 2-3 days in the fridge.
Corn can be used in chutneys, pickles and relishes. To freeze, cut the corn off the cob with a sharp knife and blanch for 2 minutes, then cool and freeze for up to 12 months.
Serves 4 (makes 14-16 fritters); prep time: 20 minutes; cooking time: 10 minutes
2 medium ears of corn
1 cup self-rising flour
1 tsp baking powder
2 large eggs
1/4 cup whole milk
1 tsp smoked paprika
2 scallions, finely chopped green part separated
4 tbsp chopped fresh cilantro
1 hot red chile, seeded, finely chopped (optional)
sea salt and freshly ground black pepper
2 tbsp, or more sunflower oil or lard, as needed
2 ripe tomatoes, peeled and coarsely chopped
2 tbsp extra virgin olive oil dash of hot pepper sauce
Hold one ear of the corn upright on a chopping board and, using a sharp knife, cut downward to shear the kernels from the cob. Repeat with the remaining ear of corn.
Sift the flour and baking powder into a bowl. Mix the eggs and milk together in a measuring cup, and gradually whisk them into the flour to make a thick batter. Add the corn, paprika, the white parts of the scallions, 2 tbsp of cilantro, and the chile (if using). Mix well and season.
Heat the sunflower oil in a large frying pan. Working in batches, add tablespoons of batter without crowding. Use the spoon to spread the fritters slightly, and cook for 2-3 minutes per side until puffed and golden. Transfer to a plate lined with paper towels and keep warm. Continue until all the batter is used, adding a little oil as necessary.
Put the tomatoes, remaining cilantro, scallion greens, olive oil, and hot pepper sauce into a food processor or blender, and pulse the machine until well mixed but still chunky. Check for seasoning and serve hot fritters with salsa on the side.
This excerpt has been reprinted with permission from The Kitchen Garden Cookbook by Caroline Bretherton, published by DK Publishing, 2011. Buy this book from our store: The Kitchen Garden Cookbook.
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