Wednesday, 25 February 2009

Quick Sweetcorn, Feta and Leek Fritters

Quick Sweetcorn, Feta and Leek Fritters
These sweetcorn fritters are lovely with a sweet chilli sauce 
Five ears of lovely local sweetcorn have been giving me the yellow tooth from inside my fridge for a week now, but I just didn't feel like eating mielies (which is what we call corn here in South Africa). A fritter was what I felt like, and this is what I made.

Do use a fairly generous amount of oil - say, 2 to 3 tablespoons - when you fry these fritters, so that the little kernels of corn sticking out at the edges go all nutty and juice-poppy as they brown.

My kids really liked these and I'm going to make them again for their lunch boxes.

You could add some Thai flavours - a little chopped coriander, lemon grass and chopped green chilli, perhaps some ginger and garlic, to this mixture, and serve it with a sweet dipping sauce.

Quick Sweetcorn, Feta and Leek Fritters

5 ears of sweetcorn (on the cob)
a large leek, white part only, skinned and very finely chopped
a generous handful of chopped fresh parsley
two wheels of feta cheese (about 140 g), crumbled
2 free-range eggs
½ cup (125 ml) white flour
½ tsp (2.5 ml) baking powder
salt and milled black pepper, to taste
sunflower or olive oil for frying

Hold the corn cob vertically in one hand, its bottom end resting on a chopping board, and slice downwards with a sharp knife to cut off the kernels.

Put the kernels in a bowl, add all the remaining ingredients and stir well with a fork.

Heat the oil in a nonstick frying pan and, when it is nice and hot, use a large spoon to drop dollops of the mixture into the oil. Fry for about two minutes, or until golden brown on underneath, and then flip and fry for another two minutes. Don't let the pan get too hot as these burn quickly. Add more oil, if necessary, to the pan for the next batch.

Drain on kitchen paper and serve hot with lemon wedges.

Makes about 10 fritters.
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Nova said...

Ahoy from London! Made these and my kids devoured them - but what's the weight of five shelled ears of corn? Here in the frozen north we have to make do with tinned sweetcorn - I used a 250g tin and it came out OK although the mixture was a bit gloopy.

Jane-Anne said...

Hi Nova

Thanks for the comment. Do you get frozen sweetcorn kernels in the UK? these would do perfectly. If not, I suggest you use non-creamed tinned sweetcorn kernels. I will weigh the fresh kernels next time I make these fritters and let you know. Juno