Sweetcorn and courgette fritters with herbed feta and chilli jam, an inspirational breakfast
On my travels to and from work and weekend wanderings I always take a sneaky peak at menus listed outside inspirational restaurants and cafes or spy on plates of dishes being served if I'm lucky enough to be a fellow diner. Sometimes I will make a special journey or detour to have a little look if I have a special dish in mind or am researching a particular ingredient. With a fridge full of homegrown sweetcorn, courtesy of my Dad's allotment as well as the last courgettes from the garden and idea for a brunch style dish I extended my early morning walk to work via Caravan in King's Cross. Listed on their short menu they had these fritters and this is my interpretation of their rather tasty sounding dish.
Sweetcorn and courgette fritters with chilli jam and herbed feta - serves 4 or 2 hungry pigs
Herbed feta
120g feta, cut into small cubes
1 large tbsp chopped fresh parsley
Handful of chives, chopped
1 tbsp extra virgin olive oil
juice of half a lemon
black pepper
Fritters
2 fresh corn on the cobs
1 large courgette
6 spring onions, chopped
1 large tbsp chopped parsley
100g plain spelt flour
1 tsp baking powder
½ tsp smoked hot paprika
1 tsp ground cumin
75ml unsweetened almond milk
2 free range eggs
salt and pepper
To serve
rocket or watercress
chilli jam
Firstly, make the herbed feta so that the flavours have a chance to mingle. Mix together all the ingredients and set aside. You don't need salt, the feta is salty enough.
Next strip the corn from the cobs, you want raw corn so you get some crunch, although you could substitute canned if necessary. Grate the courgette and mix with the corn, spring onions and parsley and set aside. In a jug whisk together the flour, baking powder, paprika, cumin, salt and pepper, eggs and almond milk so you have a smooth batter and then add to the vegetable mix. Heat 1 tbsp oil in a large frying pan and spoon 4 spoonfuls into the pan flattening a little with a spoon. Cook for 4-6 minutes and then flip over with a spatula. They should be nice and golden each side. Keep the first fritters warm whilst you cook the remaining batter. You should get about 8 fritters from this quantity.
Plate up 2 fritters per person and top with a spoonful of chilli jam (or whatever hot sauce you fancy). I used my own homemade chilli, red pepper and coriander jam made last year. Top this with the feta and then a handful of rocket. Pour out your coffee and enjoy a delicious and seasonal breakfast!
Sweetcorn and courgette fritters with chilli jam and herbed feta - serves 4 or 2 hungry pigs
Herbed feta
120g feta, cut into small cubes
1 large tbsp chopped fresh parsley
Handful of chives, chopped
1 tbsp extra virgin olive oil
juice of half a lemon
black pepper
Fritters
2 fresh corn on the cobs
1 large courgette
6 spring onions, chopped
1 large tbsp chopped parsley
100g plain spelt flour
1 tsp baking powder
½ tsp smoked hot paprika
1 tsp ground cumin
75ml unsweetened almond milk
2 free range eggs
salt and pepper
To serve
rocket or watercress
chilli jam
Firstly, make the herbed feta so that the flavours have a chance to mingle. Mix together all the ingredients and set aside. You don't need salt, the feta is salty enough.
Next strip the corn from the cobs, you want raw corn so you get some crunch, although you could substitute canned if necessary. Grate the courgette and mix with the corn, spring onions and parsley and set aside. In a jug whisk together the flour, baking powder, paprika, cumin, salt and pepper, eggs and almond milk so you have a smooth batter and then add to the vegetable mix. Heat 1 tbsp oil in a large frying pan and spoon 4 spoonfuls into the pan flattening a little with a spoon. Cook for 4-6 minutes and then flip over with a spatula. They should be nice and golden each side. Keep the first fritters warm whilst you cook the remaining batter. You should get about 8 fritters from this quantity.
Plate up 2 fritters per person and top with a spoonful of chilli jam (or whatever hot sauce you fancy). I used my own homemade chilli, red pepper and coriander jam made last year. Top this with the feta and then a handful of rocket. Pour out your coffee and enjoy a delicious and seasonal breakfast!
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