Fresh Sweetcorn Fritters with Spring Onion Sauce

These fritters are quick and easy to make, and can be used as a snack or as a main meal with a salad on the side.

Fresh Sweetcorn Fritters with Spring Onion Sauce
For sweetcorn fritters
  • 3 fresh corn cobs, husked, blanched in salted water for 3 minutes, cooled and removed from cob
  • 2 eggs, beaten
  • 1 cup plain flour
  • 60 g fresh coriander, chopped
  • 1 teaspoon baking powder
  • salt and freshly ground black pepper, to taste
For spring onion sauce
  • 3 spring onions, finely chopped
  • 1 egg yolk
  • 1 teaspoon freshly squeezed lemon juice
  • 1 teaspoon white wine vinegar
  • ¼ teaspoon Dijon mustard
  • ½ teaspoon salt
  • ¾ cup olive oil
  • 1 clove garlic, mashed
For Corn Fritters
  1. Combine all ingredients in a bowl.
  2. Coat a frying pan at medium-high heat with vegetable oil.
  3. With a tablespoon, scoop some of the mixture into the pan, adding as many spoonfuls as you can fit.
  4. Cook on both sides until golden brown. Remove and serve with spring onion sauce.
For spring onion sauce
  1. In a bowl, add egg, lemon juice, vinegar and mustard. Whisk together until combined.
  2. Add about 1 tablespoon of the oil and whisk until combined.
  3. With a slow steady stream, add the remaining oil against the side of the bowl and whisk at a constant pace, until thick enough to coat the back of a spoon.
  4. Lastly, add garlic, spring onions and salt. Whisk together and serve.

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