Smoked Sweetcorn Fritters
Smoked sweetcorn is really delicious when stirred into a lightly spiced batter and made into fritters. This is an ideal recipe to make for a weekend brunch or lunch.
Makes about 16 fritters
150g self-raising flour
½ tsp sea salt
1 tsp ground cumin
1 tsp paprika
1 large egg, beaten
400g smoked corn kernels – about 2-3 cobs (see method, below)
3 spring onions, thinly sliced
2 tbsp sunflower oil
Sift the flour, salt, cumin and paprika into a large mixing bowl. Add the beaten egg and 125ml water and whisk to form a thick batter. Stir through the corn and spring onions. Set aside.
Add 1 tbsp of oil to a large non-stick frying pan. Heat over a medium–high heat. Swirl the pan to ensure the oil is evenly distributed over the base.
Preheat the oven to 100°C/fan 80°C/gas mark ¼. Spoon 1 heaped tbsp of mixture per fritter into the pan and cook for 2-3 minutes on each side until the fritters are rich brown. Work in batches and avoid overcrowding the pan. Transfer to a baking tray lined with non-stick baking paper and keep warm in the oven until ready to serve.
Serve warm – they are excellent with an avocado salsa made from chopped avocado, tomato, fresh coriander leaves and lime juice.
Smoked Corn on the Cob
Preheat your smoker with the wood chips inside. When the smoker is at about 95°C, add the corn and smoke for 30 minutes–1 hour until the husks are as smoky as you like.
The smoked corn will keep in the fridge in an airtight container for up to 5 days. The kernels will stay fresher on the husk but you can strip them off the husks and store for ease of use, if you wish.
Tip If you are smoking the sweetcorn with the husks off, rub a little flavourless vegetable oil over the corn and season with a little salt and pepper before smoking.
Extracted from Smoked by Charlotte Pike (Kyle Books, approx €21). Photography by Tara Fisher.
Charlotte Pike will be at Litfest at Ballymaloe, May 19-21, litfest.ie