Corn fritters

PUBLISHED : Thursday, 24 May, 2012, 12:00am
UPDATED : Thursday, 24 May, 2012, 12:00am


Ingredients 8 rashers of streaky bacon

4 ears of fresh corn, husks and silks removed

30 grams unsalted butter, divided

1 large garlic clove, minced

2 shallots, chopped

1/8 tsp cayenne pepper

2 large eggs, separated

120ml whole milk

70 grams plain (all-purpose) flour

1 tsp sugar

Fine sea salt and freshly ground black pepper

Vegetable oil, for frying

For the salsa

250 grams cherry tomatoes, chopped

1-2 garlic cloves, minced

2 shallots, chopped

1 fresh bird's-eye chilli, or to taste, finely minced

10ml fresh lime juice, or to taste

1 avocado, diced

- Fry the bacon, either in a skillet on the stove top, or in the oven. When it's cooked, drain it on paper towels.

- Blanch the corn for 30 seconds in a pot of boiling water. Drain, rinse with cold water and cut the kernels from the cob.

- Heat 15 grams of butter in a skillet, add the garlic and shallots, and cook for about 90 seconds. Add the corn and cayenne pepper, then season with salt and black pepper.

- Remove from the heat, stir in the remaining butter and transfer to a plate.

- Whisk the egg yolks with the milk, then stir in the flour and the corn.

- In a clean, dry bowl, use a whisk to whip the egg whites with the sugar and a pinch of salt until they form soft peaks.

- Gently fold the whites into the corn mixture.

- Pour vegetable oil to the depth of 1cm in a skillet and heat it. When the oil is hot, ladle the batter into the pan so it forms fritters about 6cm in diameter.

- Fry until medium brown then flip the fritters and cook the other side.

- Drain on paper towels.

- Mix the salsa ingredients and serve.