28 June 2014

Summer Lunch & Sweet Corn Fritters.

What a beautifully happy weekend filled with good food & drink. We made a ourselves a lunch to be enjoyed in the garden and stayed out in sun all afternoon drinking Pimms with the little bugs flying around in the warm afternoon glow. With help from my lovely family I made grilled asparagus and butternut squash with shaved parmesan cheese, watercress and red veined sorrel, sugar snap pea salad with mozzarella cheese, lemon juice and olive oil. I also put together smoked salmon with more grilled asparagus, dill & mustard sauce, lemon and mozzarella cheese, a jug of Pimms with ginger beer and fruit and sweet corn fritters with home-made mango chutney. Then for dessert, Eton mess with strawberries and raspberries. The sweet corn fritters were a bit of an experiment but they tasted beautiful, a little crunch and full of flavour.

To make the sweet corn fritters:

2 cups sweet corn
1 cup spelt flour
1tsp oregano
1tsp thyme
1/2 chilli powder
1tbsp parmesan cheese
salt and pepper
1/2 cup water
rapeseed oil

Sift the flour into bowl with all of the ingredients except the water, add water bit by bit and stir in until you have a even sticky consistency. Then heat the oil in a pan and when nice and hot, take a tablespoons worth, pat into round flat shape and drop into the oil (being careful not to let the oil splash on your skin) deep fry until golden on both side, turning it half way through, this process should take a minute or two. Depending on your pan size you can add a couple at a time. Then when the fitter is ready, use tongs to carefully remove and let them drain on some kitchen roll to soak up any excess oil.
Serve with mango chutney (recipe posted earlier.)
makes 8