These fritters are a no fuss, ‘all in one bowl’ crunchy and spicy snack that you can produce in about ten minutes. They are then frozen in silicone moulds. You can deep fry them from frozen which means cooking ahead in case you have unexpected guests or a yen for watching a favourite film on your own with just a splendid glass of Mirabeau rose for company.
TIP I like to serve a couple of dips into which you can give the fritters a jolly good dunking.
Spicy tomato and a garlic and lemon mayo are ideal.
Makes about 14 fritters.
1 large can of sweetcorn (green giant 340gr)
1 bag of Waitrose tempura batter (128gr)
1 small bottle of sparkling water, ice cold from the freezer
2 medium red chillis, finely diced
a handful of finely chopped herbs (I like to use chives, thyme and coriander)
1 flat tbs baking powder
a flat tsp of salt
A large mug of neutral oil (sunflower or rapeseed)
Drain the sweetcorn and place into a bowl. Add the chopped herbs, salt, chilli, batter and baking powder.
Mix together. Pour in the water, a little at a time, till you achieve a light batter.
Spoon into silicone moulds, a large tbs at a time and freeze.
Place them into a container and when ready to cook, heat the oil to 180oC in a small saucepan and fry, four at a time for approximately 4 minutes, till golden.
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