Читать книгу The Joyful Home Cook - Rosie Birkett - Страница 13

Kimchi and sweetcorn fritters

with chilli maple syrup

Serves 2 (makes 4–6 fritters)

Sweetcorn fritters have been a staple since childhood. My mum used to make them to go with her ‘chicken Maryland’ – basically spiced fried chicken. My sister and I used to fight over the fritters, so I’ve given them a recipe in their own right, which makes a great brunch dish and also happens to be gluten free. I’ve added the fire and spice in the form of kimchi, which gives them a lovely sour crunch and an addictive, chilli-spiked maple syrup. Add fried eggs, avocado and streaky bacon to this to make it a brunch for four, otherwise serve two fritters per person with some avocado on the side.

2 eggs

3 tbsp water

½ tbsp soy sauce

65g rice flour

¼ tsp baking powder

½ tsp smoked paprika

½ tsp ground turmeric

100g My ‘Kind Of’ Kimchi (see here), or shop-bought kimchi, drained and finely chopped

165g drained tinned or frozen sweetcorn (or fresh corn boiled and cut from the cob)

2 spring onions, thinly sliced

2 tbsp coconut, rapeseed or vegetable oil

1 avocado, halved and stoned

sea salt flakes

For the chilli maple syrup

80ml maple syrup

½ tsp dried chilli flakes (preferably Urfa chilli flakes), or 1 fresh bird’s-eye chilli, deseeded and finely chopped

10ml dark soy sauce

1 tsp black sesame seeds

spring onion greens

1 Crack the eggs into a bowl, add the water and soy sauce and whisk to combine. Sift in the flour, baking powder and spices and whisk to form a smooth batter. Leave the batter to sit for a few minutes while you make the syrup.

2 Put the maple syrup, chilli flakes, soy sauce and sesame seeds into a small saucepan and stir. Heat until really runny and warm but not reducing or bubbling. Remove from the heat.

3 Stir the kimchi, sweetcorn and spring onions into the batter and coat well to make sure everything is cloaked in the batter. Add a dash more water or soy sauce if you think it needs loosening – it should be loose enough to drop off a spoon.

4 Line a plate with kitchen paper and heat half the oil in a large non-stick frying pan over a medium-high heat. To make the fritters, spoon 2–3 dessertspoonfuls of the batter into the pan in little piles, leaving space between each pile. Use the back of the spoon to flatten them slightly and fry for 4–5 minutes, flipping them over to cook on the other side halfway through, until golden and crispy on the outside and cooked all the way through. Drain on kitchen paper and season with salt. Add the remaining oil to the pan and fry the rest of the batter, keeping the first lot warm in a low oven until you’re ready to serve. Serve the fritters with the syrup poured over, and slices of avocado alongside.