We've been making these little fritters as a canapé for a few years now, so when I was asked to take to the demo stage for the 10am slot at RHS Harlow Carr's recent Festival of Flavours, I thought I'd turn them into a little brunch dish.
We mix sweetcorn with spring onion, fresh coriander, shallots, gram flour and water to create our mix then season up with lots of spices. You can cook them in little puddles of batter in the air fryer but I prefer to pan fry or even deep fry.
Ingredients.
Makes 15 - 20 fritters depending on size.
1x (400g) canned chickpeas drained and rinsed or 400g frozen sweetcorn, defrosted and dried
2 garlic cloves crushed & minced
1 thumb of ginger, finely chopped
A small bunch of coriander, finely chopped stalks roughly chopped leaves
2 - 3 spring onions, cleaned then sliced
A banana shallot, finely sliced into half moons
SPICES & FLAVOURINGS
1 tsp curry powder
1 tsp paprika
1/2 tsp chilli powder
1/2 tsp cumin
1/4 tsp black pepper
1 tbsp lemon juice
1/2 tsp salt
1/4 tsp baking powder (optional)
BATTER
80g chickpea / gram flour or enough to bind
80ml ml water or enough to bind (start with less)
Vegetable or another neutral oil for frying.
Instructions:
In a large mixing bowl, combine all the ingredients except the water. Mix well.
Add water gradually to form a thick batter that can easily drop off a spoon.
To shallow fry, heat around 1cm deep of oil in a frying pan over medium heat.
Spoon the mixture into the hot oil, forming small fritters. Flip over half way through frying to ensure they are golden brown on both sides.
Once cooked, transfer the fritters to a kitchen paper-lined plate to remove excess oil.
Serve hot with a side of minted yoghurt or your favourite dipping sauce or chutney.
Enjoy the flavours!
With a crispy exterior and a soft, flavour-packed interior, these spiced sweetcorn fritters are sure to leave you craving more. They make for a perfect snack to enjoy with friends and family, or even as a speedy addition to your lunch or dinner spread. Give them a go at home!
Enjoy! GJ x
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