A few extra zingy ingredients give the traditional corn fritter a real flavour boost.
Here in the heart of our wee rural Taranaki village there is a woman who has three acres of land and on it every year she grows the most delicious spray-free sweetcorn. As the summer wears on, I find myself taking wee detours past the gates of her property, eagerly awaiting the first glimpse of the sign she puts out, its bright red lettering heralding the beginning of the season. I buy her sweetcorn by the bagful and as well as devouring it fresh, we also freeze whole cobs of it to brighten meals in the winter months. These fritters are a riff on the traditional corn fritter, the addition of black olives, tasty cheese and coriander giving them a real flavour boost.
CORN, OLIVE AND CHEDDAR FRITTERS
- 3 cobs sweetcorn
- ⅔ cup fresh coriander, roughly chopped
- 1 small/medium red onion, finely chopped
- 25 black olives, stones removed, roughly chopped
- 150g cheddar or tasty cheese, grated
- 5 slices pickled jalapeños, roughly chopped
- ⅔ cup buckwheat flour (or use regular wheat flour)
- 1½ teaspoons baking powder
- ½ cup milk (cow’s, nut etc)
- 3 eggs
- olive oil for frying
- 1 cup Greek yoghurt
- 1 clove garlic, minced
- ½ teaspoon smoked paprika
Shuck the corn, break in two, cut the kernels from the cob and place in a large bowl. To this add the coriander, onion, olives, cheese and jalapeños.
Mix well before adding the flour, baking powder, milk and eggs. Season with sea salt and mix well to combine.
Heat a little olive oil in a heavy-bottomed frying pan, dollop in tablespoons of the fritter mixture and cook until golden brown before flipping and repeating on the other side. Repeat with the remaining mixture, keeping the cooked fritters on a plate in a warm oven.
While the fritters are cooking put the yoghurt, garlic and smoked paprika in a small bowl, season with sea salt and mix to combine. Serve the fritters with the yoghurt.