At a recent play date with another time-pushed mum, we were discussing recipes and meal inspiration, when she recommended Fay Ripley’s “Fay’s Family Food”. She said she’d made a couple of her recipes and they were not only tasty but really simple. I had a flick through the book and saw a good few recipes I’d like to try, so added it to my wish list. A few days later I happened to be in a cheap book store (where you can often find me wandering contentedly), when I found a different Fay Ripley book, Fay Makes it Easy. At only a fiver, I snapped it up.
I probably do the same as most people when I get a new cook book, have a quick flick through and ear mark a handful of recipes that I want to try. This is in lieu of having the time to sit down and read it cover to cover, obviously. I have to say that I wasn’t as taken with this book as I was with the Family Food one. But lots of the recipes are really, really simple, so for people just starting to cook or parents that want inspiration but are not very confident, this book is ideal. Anyway, there were a couple of recipes that I did like the look of, including these sweetcorn fritters. It was in the “to-do” pile for a while, but when I finally got to it, it was worth the wait.
This is a really good mid-week dinner for when the fridge is looking bare or you’re pushed for time. I made it with the suggested halloumi and loved it. The salty cheese is a great contrast to the sweetness of the corn. But for those who don’t like cheese, you could easily swap it for something else. I also thought these fritters would make a great brunch option, alongside some really crispy bacon. It’s definitely one for children to enjoy too. They could get involved in the batter making, as it’s basically just mixing. Plus, if like us you are trying to eat more vegetarian meals, it’s another dish to add to the repertoire.
My tweaks to the recipe were that I used tinned instead of frozen sweetcorn and I didn’t have any mint leaves, so I used 1/2 teaspoon of mint sauce. Naughty!
Sweetcorn Fritters by Fay Ripley
- 350g frozen sweetcorn
- 100g plain flour
- 1 tsp baking powder
- ½ tsp ground cumin
- 3 large eggs
- 3 salad onions, finely chopped
- 10g fresh mint leaves, chopped
- 3 tbsp olive oil
- 250g halloumi
- Sweet chilli sauce, to serve
- Put the sweetcorn in a large bowl and pour over boiling water to defrost. Cover and leave for 5-10 minutes. Drain.
- To make the batter, place the flour, baking powder and cumin together in a large bowl and whisk in the eggs until smooth. Season. Now thoroughly mix in the salad onions, chopped mint and drained sweetcorn.
- Heat 1 tablespoon of oil in a large non-stick frying pan then ladle in 4 round of the mixture (half of the batter) and fry for 2-3 minutes on each side. Remove, cover, and repeat using the another tablespoon of oil with the rest of the batter to make 8 fritters in total. Set aside and keep warm while you fry the cheese.
- Slice the halloumi into 8 slices and brush with the remaining olive oil on both sides. Preheat a griddle or use the non-stick frying pan and fry the cheese for 1-2 minutes on each side until charred.
Stack 2 fritters and 2 slices of halloumi per portion on plates. Finish with a drizzle of sweet chilli sauce on each.
If pushed for time, cook the fritters a few hours ahead and reheat in a low oven – you have a meal in minutes!