Lennox Hastie’s perfect corn fritters

They are a great way to start the day, and also work well as a light lunch or supper with a fresh salad or a little salsa on the side.

Lennox Hastie's corn fritters. Picture: Nikki To

These sweet corn fritters are bursting with flavour and texture. They are a great way to start the day, and also work well as a light lunch or supper with a fresh salad or a little salsa on the side. Whilst not a compulsory step, charring the corn first provides additional depth of flavour. I often find myself grilling a couple of extra corn the night before just so I can enjoy these the next day. Try, too, my ultimate grilled corn recipe here.

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Sweet corn fritters

Ingredients

• 2 corn cobs
• 100g plain flour
• 1 teaspoon baking powder
• 1 teaspoon salt
• 50ml milk or buttermilk
• 2 eggs
• 3 spring onions, finely sliced
• 20g butter
• Handful fresh basil, roughly chopped
• Handful fresh chives, finely chopped
• Handful flat leaf parsley, roughly chopped
• Handful coriander, roughly chopped
• 20g parmesan, finely grated
• 1/2 red chilli finely diced
• 2 tablespoons olive oil
• 1 lime, halved and charred

Method

1. Preheat your grill to medium-high heat and grill the whole corn cobs as per my recipe (linked here), brushing the fresh corn kernels with a little oil, salt and butter, for 5-6 minutes, turning occasionally until they are lightly charred.

Picture: Nikki To

1. Remove from the grill and allow them cool before removing all the kernels with a sharp knife. Sift together the flour, baking powder, and salt. Whisk together the eggs and milk, add the flour mixture, and stir until just combined.
2. In a small pan on a medium heat, melt 20g of butter and sweat the sliced spring onions and chilli for 2-3 minutes until just soft and aromatic. Remove from the heat and add the grilled corn kernels, the parmesan and the herbs. Fold through the batter mix.
3. Head a large frying pan over a medium heat. Add 2 tablespoons of olive oil and when hot, drop spoonfuls of the batter, spreading them slightly with the back of the spoon to form rounds.
4. Cook the corn fritters for 3-4 minutes on each side or until they are golden brown and cooked through. Serve with a squeeze of charred lime. Serves 3-4