Explore fashion designer turned painter Petria Lenehan’s Wicklow studio
Explore fashion designer turned painter Petria Lenehan’s Wicklow studio

Nikki Walsh

How to repot your house plants, and the signs that you need to
How to repot your house plants, and the signs that you need to

Megan Burns

This quaint period property in Co Wicklow is on the market for €795,000
This quaint period property in Co Wicklow is on the market for €795,000

Sarah Finnan

‘We’ve been listening to the male perspective for so long, it would be nice if they listened to ours’
‘We’ve been listening to the male perspective for so long, it would be nice if...

Sarah Finnan

Taylor Swift is a sport
Taylor Swift is a sport

Lauren Heskin

This ivy-adorned red brick on Ailesbury Road is on the market for €12 million
This ivy-adorned red brick on Ailesbury Road is on the market for €12 million

Sarah Finnan

Irish artist Bebhinn Eilish on mythology, mysticism, and unpicking misogyny through art
Irish artist Bebhinn Eilish on mythology, mysticism, and unpicking misogyny through art

Sarah Gill

Supper Club: Little Green Spoon’s halloumi, avocado and lime salad
Supper Club: Little Green Spoon’s halloumi, avocado and lime salad

IMAGE

Join us for our event ‘Keep Doing What Matters – Culinary Delights’
Join us for our event ‘Keep Doing What Matters – Culinary Delights’

IMAGE

Exclusive short story from Rebecca Ivory’s new book, ‘Free Therapy’
Exclusive short story from Rebecca Ivory’s new book, ‘Free Therapy’

IMAGE

Image / Living / Food & Drink

Supper Club: Smoked sweetcorn fritters


By Meg Walker
03rd Jul 2023
Supper Club: Smoked sweetcorn fritters

Smoked sweetcorn is really delicious when stirred into a lightly spiced batter and made into fritters. This is an ideal recipe to make for a quick and tasty weeknight supper.

Smoked sweetcorn fritters
Makes about 16 fritters

Ingredients

  • 150g self-raising flour
  • 1/2 tsp sea salt
  • 1 tsp ground cumin
  • 1 tsp paprika
  • 1 large egg, beaten
  • 400g smoked corn kernels – about 2-3 cobs (see method, below)
  • 3 spring onions, thinly sliced
  • 2 tbsp sunflower oil


Method

  1. Sift the flour, salt, cumin and paprika into a large mixing bowl. Add the beaten egg and 125ml water and whisk to form a thick batter. Stir through the corn and spring onions. Set aside.
  2. Add 1 tbsp of oil to a large non-stick frying pan. Heat over a medium-high heat. Swirl the pan to ensure the oil is evenly distributed over the base.
  3. Preheat the oven to 100ºC/fan 80ºC. Spoon 1 heaped tbsp of mixture per fritter into the pan and cook for 2-3 minutes on each side until the fritters are rich brown. Work in batches and avoid overcrowding the pan. Transfer to a baking tray lined with non-stick baking paper and keep warm in the oven until ready to serve.
  4. Serve warm – they are excellent with an avocado salsa made from chopped avocado, tomato, fresh coriander leaves and lime juice.

Smoked Corn on the Cob

  1. Preheat your smoker with the wood chips inside. When the smoker is at about 95ºC, add the corn and smoke for 30 minutes-1 hour until the husks are as smoky as you like.
  2. The smoked corn will keep in the fridge in an airtight container for up to 5 days. The kernels will stay fresher on the husk but you can strip them off the husks and store them for ease of use if you wish.

Tip: If you are smoking the sweetcorn with the husks off, rub a little flavourless vegetable oil over the corn and season with a little salt and pepper before smoking.

Extracted from Smoked by Charlotte Pike (Kyle Books). Photography by Tara Fisher.