For dinner tonight we had corn and courgette fritters with feta and wilted red amaranth salad. The fritters were based on a recipe of Bill Granger’s for corn fritters in his book Bills Food. I was lucky enough to get a free copy of the book and sample the fritters made by a chef (not Bill himself) at a publishers event in Phuket a few years ago.
I adapted the recipe to serve two (6 fritters) and added in the courgette and some extra spices. First you need to make a batter for this I used a small beaten egg, two heaped table spoons of plain (all purpose flour) and one heaped table spoon of rice flour, which helps make the crispy, I added half a teaspoon of curry powder, a good pinch of baking powder and salt, a pinch of cumin seeds, a squeeze of lime, and a chopped up spring onion and some coriander (FTG). You need to mix this all together and add about 3 or 4 tablespoons of water to make a thick batter. I used the corn kernels from one very large cob of corn and I added in half a grated courgette, that I squeezed in a tea towel to get rid of some of the excess moisture, which I mixed into the batter and gave a good stir to combine everything together. The batter needs to coat the vegetables but they shouldn’t be swimming in it.
Then I fried them in two batches, dolloping a heaped tablespoonful of batter for each fritter, in a smallish frying pan in about a centimeter (or less) of hot vegetable oil, turning them over once until they were nice and golden. Don’t worry if you think the mixture won’t stick together once it’s in the hot oil the fritters bind together and firm up. Once they are cooked take them from the frying pan and drain off any excess oil, you can pop them in a warm oven while you cook the second batch. You can add some crumbled feta into the fritter mix too, but I decided to have the feta in my salad instead today. The fitters are pretty filling and make a nice easy meal served with a salad. Tom, my partner, likes to have a Thai sweet chilli dipping sauce with the fritters too.