When I first moved out of home, I lived in England for a while, where weekends meant leafing through the Observer newspaper over brunch. …..and the first thing I would read was always Nigel Slater’s cooking column…..
I have to admit, I do not read the Observer anymore. Instead I watch the BBC Saturday kitchen on telly 🙂 But thankfully that means I still get to enjoy Nigel ‘s take on food once in a while.
The below recipe I jotted down last year when Nigel was on my tv screen praising fresh corn. He was sitting out in the open air, cooking theses little fritters on a small camping gas burner. But believe me they taste fabulous made on your kitchen stove at home.
These fritters become a substantial lunch when you serve them with tomato (and avocado) salad.
(Nigel Slater – as I remember it from the BBC Saturday Kitchen somewhere 2011)
About 10 small fritters
Serves 2 if served with an avocado tomato salad (my addition)
2 corn on the cob
1 spring onion
2 tbsp flour
1 tsp baking powder
optional: pinch of chili flakes
2 small eggs
2 tomatoes or a handful of cherry tomatoes
1 spring onion
- Cut the corn off the cob. (See below for my trick on how to do this.)
- Chop spring onion and add to the corn.
- Add flour, baking powder.
- Season with salt, pepper and chili powder (optional).
- Separate the eggs. Add the egg yolk to the corn.
- Whisk the egg whites in a separate bowl until it forms soft peaks. Carefully folder under the corn.
- Fry about 10 small corn cakes 2-3 minutes each side.
- If you are making the salad. Cut the tomato and avocado into pieces. Chop the spring onion. Season all with salt, pepper.
- some fried bacon rashers
- or for an afternoon snack you could serve the fritters with a guacamole
Tips & Variations
To cut the corn of the cob you
- get a large mixing bowl.
- Turn small cup upside down into the bowl.
- Place cob on top of the small cup and shave corn off with your knife.