BATTER UP!
Nici’s fritters made in a flash
MAKES ABOUT 8
‘Hushpuppy’ is an American term used to describe a doughy fritter. My version has a crisp, pillowy texture, and I’ve loaded them with corn, cumin and tomatoes to give them a Mexican theme.
1 egg
3 heaped tbsp plain flour
1 tsp baking powder
½ tsp salt and pinch pepper
1 cup corn kernels
100g cherry tomatoes,
halved or quartered
1 tsp cumin seeds
Small handful fresh
coriander, chopped
Splash of iced water as needed Cooking oil for shallow-frying
3 tbsp sour cream, to serve Pinch chilli powder, to serve Lime wedges, to serve
1 In a bowl, whisk together the egg, flour, baking powder, and salt and pepper. Stir in the corn, tomatoes, cumin and coriander until combined to a thick and chunky batter. Add a little iced water if it seems too stiff.
2 Heat enough oil in a small pan (or saucepan) to be able to shallow-fry tablespoonfuls of the batter until golden brown. Cook in batches.
3 Serve warm alongside sour cream and salsa (see right).
TOMATO SALSA
½ cup fresh tomatoes,
chopped
1 garlic clove, crushed
¼ red onion, finely diced
½ red chilli, de-seeded and
finely chopped
Large handful of coriander,
finely chopped
Juice of 1 lime or ½ lemon
¼ tsp sea salt
1 Combine all the ingredients and leave for 15 minutes, so the flavours develop. Taste for seasoning and add more salt or lime juice if it needs more oomph, and more chilli if you fancy more spice.