Ingredients | Serves 2 | Cook 20 Mins
Makes 6 small fritters (easily scaled up)
1 corn on the cob
1-2 spring onions, thinly sliced
handful coriander, roughly chopped
1 medium egg, whisked
3 tablespoons gram flour
salt and pepper
Light olive oil for frying
1. Remove the outer layers of the sweetcorn, then remove all of the corn off the cob. To do this, even off the base of the corn, hold it up straight with the flat base on the chopping board, and using a sharp knife slice downwards just removing the kernels, it’s usually possible to do this in 4 slices, leaving you with a rectangular husk.
2. Bring a small saucepan of water to boil and blanch the kernels for 3 minutes. Drain and rinse with cold water.
3. Place the cool kernels in a medium bowl with the sliced raw spring onions, and chopped coriander, season with salt and pepper. Stir in the egg, then add enough gram flour so that the batter holds together as a thick paste. 3 tablespoons is usually enough.
4. Add around 4 tablespoons of light olive oil to a frying pan and when hot add in a heaped tablespoon of fritter batter at a time. Flip over when the underside is browned. They should take 2-3 minutes each side.
Lee Greens is a not for profit veg bag scheme run by enthusiastic, vegetable-loving people living in Lewisham, Lee, Blackheath and the surrounding area. They provide local people with affordable seasonal, organic vegetables from small local farms.
They are an accredited Better Food Trader, demonstrating their firm commitment to ethical principles.