75g plain flour
1 tsp baking powder
½ teaspoon of paprika
Pinch of chilli powder
As much finely chopped red chillies as you like
S & P
150 ml milk, or more if needed
200g frozen or fresh sweetcorn
1 tblspn chopped coriander
1 tblspn chopped spring onions
1 small clove garlic, finely minced
3 tbsp Cotswold Gold rapeseed oil, mild olive oil or sunflower oil for frying
In a small bowl mix together the chopped coriander, spring onions, sweetcorn and diced chilli
Sieve the flours & baking powder into a bowl and add the paprika, chilli powder, S & P
Make a well in the centre, add the egg, milk & garlic and whisk to form a smooth batter the consistency of pouring custard
Stir in the sweetcorn and herbs and for a light batter be careful not to over-mix!
Add a couple tablespoons of your chosen oil to a frying pan and when hot drop in spoonful’s of the batter, as big as you like!
Fry for around 2 minutes each side and until crisp, golden and cooked through
Keep warm in the oven while you pan fry some sliced chorizo (optional) and garnish with some more diced chilli
Great served like this or with homemade guacamole or pico de gallo (see previous post for these recipes)
& a margarita, of course!