Wednesday, February 9, 2011

Squash Sweet Corn Fritters

On Sunday our bi-monthly basket of organic produce came (thanks Claudia and Eylon!).  There were lots of good things in the basket as usual, but I was inspired by a big piece of squash.

The following recipe was adapted/inspired by Yotam Ottolenghi's fritter roulette recipe.  I don't have a kitchen scale or padron peppers (or coriander seed for that matter) so inspired is probably more accurate than adapted.

Squash Sweet Corn Fritters

3 free-range eggs
1 can coconut milk
3/4 cup self-raising flour
1/2 cup cornflour
1 tsp ground cumin
1/2 tsp red pepper flakes
½ tsp ground turmeric
1 tsp salt
freshly ground black pepper
4 cups squash grated
kernels cut off 4 cobs of sweet corn
3 green onions, chopped
oil, for frying

Mix the first twelve ingredients together.  I recommend  sifting the flour into the batter.  Here in the tropics sifting is essential; the humidity causes terrible clumping.

Heat the oil.

Drop spoonfuls of the batter into the hot oil and fry a couple minutes until golden and crispy.  Carefully flip the fritter over and finish frying it (another minute or so).

Remove fritter from oil and drain on wire rack.  I put paper towel under the rack to catch drips.

Serve with wedges of lime and hot sauce.

We enjoyed these fritters for supper with a nice big salad.  The fritters were light and crispy with sweet bursts of corn.

1 comment:

  1. I only tasted this squash sweet corn fritters twice. When my grandma visit us last month.