Corn fritters

By: Rohan Anderson
From: A Year of Practiculture
Serves: 4
Photographer: Rohan Anderson & Kate Berry

Corn isn’t a winter crop, but it’s one of those crops that I can grow a lot of over summer and freeze the excess for winter meals. In the horrible freezing depths of winter, one can simply remove a bag of home-grown kernels from one’s freezer then one can make a delicious meal with them. It’s all rather proper and convenient. To store the corn in the freezer, it needs to be snap frozen to keep its freshness and retain all the sweetness. In summer, when I have excess corn, I peel the corn and boil it for 7 minutes. When done, I transfer it to a large pot of iced water to stop the cooking. I leave it in the water for 7 minutes then slice of f the kernels and distribute in re-usable zip-lock bags. Like a drug dealer, my stash is everything to me. It’s comforting to know I have some summer veg stored in the freezer to raise our spirits on a rainy winter’s day.

Ingredients

Quantity	Ingredient
2	eggs
400g	corn kernels
75g	plain flour
1 tablespoon	garam masala
15g	chives, snipped
	salt, to taste
	pepper, to taste
	oil, for shallow-frying
	goat’s feta, crumbled, to garnish
	olive oil, for drizzling

Salad bed

Quantity	Ingredient
handful	rocket, plus flowers to garnish (optional)
1 tablespoon	balsamic vinegar
1 tablespoon	olive oil
	salt, to taste
	pepper, to taste

Method

Make a batter by mixing the eggs, corn, flour, garam masala, chives, and salt and pepper. Stir like crazy – you need the batter to get a bit gluggy.
Heat the oil in a cast-iron frying pan over medium–high heat and, working in batches, spoon in dollops of the batter. Cook until golden brown on both sides, then lay on paper towel to soak up any excess oil while you cook the next batch.
Toss the salad ingredients in a bowl, then arrange on a serving dish. Sit the fritters on the salad bed and garnish with the goat’s feta, a drizzle of olive oil and rocket flowers, if using.