Summertime is Sweetcorn time and we’re so incredibly lucky to have the very freshest and best Norfolk “super-sweet” sweetcorn grown by our friend “Nick the Leek” in our farm shop. Our Head Chef Nathan couldn’t wait to get his hands on it too so we asked him to share one of his special sweetcorn recipes!
With sweetcorn as good as Nick’s you can be forgiven for serving it very simply with just salt and pepper and a knob of butter, but we think Nathan’s Sweetcorn Fritters are pretty awesome too. And what’s more they are perfect for serving alongside a handful of our very own Green Pastures homegrown gourmet salad!
Ingredients (all available from Green Pastures Farm Shop of course!)
2 tbsp Yare Valley Rapeseed Oil (Or Olive Oil if you prefer)
3 large cobs of Norfolk Super-Sweet Sweetcorn
150g plain flour
4 spring onions, thinly sliced
¼ tsp baking powder
1 tsp ground coriander
½ tsp ground cumin
1 tsp sweet paprika
1 egg, lightly beaten
1 tsp lemon juice
3 tbsp chopped coriander
½ tsp sea salt
Green Pastures Homegrown Gourmet Salad to serve
Place in a bowl the flour, salt, baking powder, cumin, paprika and coriander. Mix in the egg and lemon juice along with 125ml of water and beat into a smooth batter. Remove the sweetcorn kernels from the cobbs and stir into the bowl with spring onion and chopped coriander.
Heat the rapeseed oil in a frying pan over a medium heat and spoon in 2 heaped tablespoons of the mixture for each fritter. Cook for 2 minutes on each side until golden brown.
Serve with fresh salad leaves and your favourite dip.