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
- 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.
- 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.
- 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.
- 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
- 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.
- 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.