Sweetcorn fritters have a special place in my heart – they are quite divine, despite the fact that fresh kernels will explode if the heat is too high! (Be careful!) Often this property of sweet corn is not mentioned in recipes, leading to disastrous or painful results. Pulse fresh corn kernels very briefly in a small blender or chopper to lessen this property, steam them (altho I’ve also had problems with steamed ones) or use tinned corn kernels.
Ottolenghi is in the group of recipe authors that do not mention the potential of vigorous explosions when cooking sweetcorn kernels over heat. This recipe is from Plenty More and is made absolutely delightful with the inclusion of a small chilli (as mild or as hot as you like) in each one. Use one with a little heat if you like.
You could put a whole chilli into each fritter, but that is pretty brutal unless you have an exceptional tolerance for heat. I also found that strips of the chilli cooked much better. A compromise is to use small padron or similar capsicum that is mostly innocuous. You can also leave out the chilli altogether – the fritters will still be very tasty.
Note that we feel free to play with Ottolenghi’s recipe to suit what is in our garden, pantry and fridge or to suit our dietary preferences. We have made over 200 of Ottolenghi’s recipes, so we feel we have earned this right. In this recipe, as we don’t cook with eggs, we’ve replaced them with our usual fritter egg replacement mix – cream and chickpea flour. For his original recipes check out his books and Guardian column.
Browse all of our Sweetcorn recipes and all of our Fritters. Our Ottolenghi dishes from Plenty More are here. We have written about our experiences cooking through this book. Or explore our Early Autumn recipes.