Sweetcorn & radish fritters with smoked chilli butter
The smoked chilli butter gives this starter a delightfully piquant kick
150g plain flour
½ tsp baking powder
3 medium eggs
Salt & pepper
4 tbsp milk
Drizzle of olive oil
3 cobs of corn (cooked for 10 minutes in boiling water, cooled and kernels removed)
8 radishes, cut into matchsticks
4 tbsp basil pesto
Handful of coriander leaves, roughly chopped
Rocket leaves to serve
For the smoked chilli butter
100g salted butter, softened
½ red chilli, finely diced
¼ tsp smoked paprika (sweet)
Make the smoked chilli butter first. Mix together the chopped chilli and paprika into the softened butter. Place onto some baking paper and roll up into a cylinder shape. Chill in the fridge until set.
In a large bowl, sift the flour and baking powder together. Beat the eggs with the milk then whisk through the flour mixture, making sure there are no lumps. Season with plenty of salt and pepper. Drizzle through a little olive oil to help loosen up the mix.
Fold through the sweetcorn kernels, radishes, pesto and coriander.
Heat a large non-stick frying pan. Add 2 tablespoons of good-quality oil, such as olive or rapeseed. Dollop spoonfuls of mixture into the pan and cook for about 3-4 minutes each side or until golden brown.
Serve the fritters with a simple dressed rocket salad and some of the smoked chilli butter.
Recipe by Jody Spencer
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