Corn & red onion fritters
If you’re looking for something different for breakfast look no further than these corn fritters. The spinach is blended into the batter so you won’t even know it’s good for you! READY IN 20 minutes SERVES 4 INGREDIENTS 3 corn cobs olive oil, for cooking 1 red onion, cut into thin slices 1 tablespoon maple syrup, plus extra for drizzling 50 grams baby spinach 3 tablespoons milk 2 eggs 125 grams plain (all-purpose) flour 1 teaspoon baking powder 1 teaspoon bicarbonate of soda (baking soda) 2 teaspoons chipotle powder or smoked paprika Sea salt and cracked black pepper, to season 1 Hold each cob vertically on the chopping board, running a knife down each side and slicing off all of the kernels. 2 Repeat on each cob of corn. 3 Heat the olive oil in a frying pan over low heat. Add the corn and onion and cook until the onions are soft. Increase the heat to high and cook until the corn and onion starts to colour and blacken. Pour in the maple syrup and cook until the sugar caramelises. Remove from the heat and set aside. 4 Place the spinach, milk and eggs into a food processor and blend until combined. Add the flour, baking powder, bicarbonate of soda and chipotle powder or smoked paprika to the blender and combine. Pour the mixture into a bowl and add the corn and the onions. Season well with salt and pepper. 5 Heat the olive oil in a frying pan over medium heat. When hot, add several tablespoons of the fritter batter to the pan ensuring they are well spaced. Cook until golden, then turn over the fritters and continue cooking until golden. Remove the fritters from the pan and drain on a paper towel, repeating the steps with the rest of the batter. 6 Serve the corn fritters warm, with maple syrup, if you like.
TIPServe the fritters with diced tomato, chopped coriander, a sprinkle of paprika and squeeze of lime.