Pieces from the Pantry .4

Sweetcorn

While it is fair to say that lockdown has eased considerably since my last Pieces from the Pantry instalment, that doesn’t mean that we shouldn’t still be trying to use the food we already have tucked away in our cupboards. Whether you want to discourage waste or be creative with timeless tinned ingredients here is my offering of inspiration to anyone who looks blankly into their pantry. 

This time our all too familiar store cupboard staple is the humble tin of sweetcorn. Dispel the images of tuna and sweetcorn sandwiches conjured in your mind’s eye (even though it is the best sandwich filling, fight me) and picture this… sweetcorn fritters. A delicacy likely originating from Central America it has travelled all the way through time and across continents to the brunch tables of just about any self-respecting high-end café of today; see your Lounges or your BTP’s (Boston Tea Party for anyone unfamiliar with this wholesome café brand). While, at these cafés the fritter may be a vessel for a whole host of vegetables like courgette or carrot, in my kitchen tinned sweetcorn is king; it offers the perfect bite and burst of sweetness to a savoury brunch offering.

Now, it can be the crowning glory of your own stay at home brunch plate with my original recipe for sweetcorn fritters with poached eggs, tomato chilli chutney and avocado below. While the tomato chilli chutney was bought, everything else is made fresh and will truly satiate the appetite of any savoury breakfast lover. This one is completely open to interpretation vis-a-vis toppings, so if you feel like adorning this golden treasure trove of fritters with some crispy bacon or feta cheese then go for it. The world (or whatever’s in the fridge) is your oyster.  

If you’re hungover and in need of a quick late morning foodie fix or are itching to enjoy the last sunny Sunday mornings we’ll see for a while with an al fresco breakfast feast then give these bad boys a try. They are quick and easy to make with only a slight element of danger involved (shallow frying in hot fat so be careful). Tip: don’t make the fritters too big and make sure the oil isn’t too hot as you want them to cook all the way through and not burn on the outside. 

Sweetcorn fritters with poached eggs, tomato chilli chutney and avocado

Serves 2

Ingredients

• 198g tin of sweetcorn
• 2 spring onions, sliced
• Large handful fresh coriander, finely chopped
• 60g self-raising flour, sieved
• ¾ tsp paprika 
• 60ml milk
• 3 eggs (1 beaten, 2 for poaching)
• Avocado, sliced
• Tomato chilli chutney 
• Salad leaves (I used watercress)
• Chipotle chilli flakes (optional)
• Salt
• Pepper
• Sunflower oil (enough for shallow frying)

Method

1. Combine the sweetcorn, spring onion, coriander, self-raising flour, paprika, milk and egg in a bowl along with a generous pinch of salt and pepper to season. 
2. Heat enough oil to just come up the sides of a small frying pan on a medium high heat. To test if the oil is hot enough either drop a small amount of batter or a small piece of bread into the pan, it should start to sizzle immediately. 
3. Spoon a couple of small ladles of the batter into the pan at a time to make sure the fritters don’t merge. Cook until brown on one side and then flip and cook for a further 3 minutes. Remove and drain on a plate with some kitchen paper. Repeat with the remaining batter. 
4. Meanwhile heat a saucepan full of water until boiling and add the eggs to poach. Turn the temperature down to a simmer and cook the egg for a further 2 minutes or until the white is cooked and the yolk is runny. 
5. Stack the fritters on a plate. Place the egg on top surrounded by the sliced avocado, salad leaves, a dollop of tomato chilli chutney and sprinkle with rock salt and the chilli flakes (if using). Dig in.