My inspiration for this came from the many heavenly recipes that Yotam Ottolenghi has perfected for spicy fritters and cakes in his books – in particular his heavenly cauliflower fritters. This combination of sweetcorn, pumpkin and onion is very moreish and goes down incredibly well as a warm pre-supper bite to enjoy with drinks. The joy is that you can prepare the mixture up to four hours ahead of time, then cook the cakes just before friends arrive and keep them warm in the oven.
Makes 20–30 fritters
2 large corn cobs
400g pumpkin or butternut squash (350g once peeled), cut into 2.5cm cubes
2 medium free-range eggs
3⁄4 teaspoon ground cumin
2 teaspoons ground coriander
1 heaped teaspoon sea salt flakes or 1⁄2 teaspoon table salt
5 tablespoons plain flour
2 tablespoons milk
4 spring onions, trimmed and thinly sliced
15g chopped coriander
1 red chilli, deseeded and finely chopped, or1⁄2 teaspoon crushed chilli flakes
Vegetable or rapeseed oil for shallow frying freshly ground black pepper
For the dipping sauce: 200ml soured cream or yogurt a good squeeze of lime juice a pinch of cayenne pepper a good handful of coriander leaves, chopped
1. Put the corn cobs in the base of a steamer, covered with boiling water, and the pumpkin on top in the steaming compartment.
2. Steam for about 15 minutes or until the pumpkin is soft.
3. Leave both to cool, then run a sharp knife down the cobs to remove the kernels and set aside in a bowl.
4. Put the pumpkin into a separate bowl and mash until smooth.
5. Beat in the eggs then add the cumin, ground coriander, salt, pepper and flour and combine well.
6. Stir in the milk, followed by the sweetcorn kernels, spring onions, fresh coriander and chilli.
7. Shallow fry small spoonfuls of the mixture until golden on both sides – they take 2–3 minutes per side.
8. Drain on kitchen paper and keep warm.
9. Meanwhile, mix the soured cream or yogurt, lime juice, cayenne and coriander in a bowl with some salt and pepper.
10. Serve with the fritters.
This recipe can be found in Amazing Grains.