Name: Sweetcorn Lemongrass and Ginger Fritters
Total time: 50 min
Yield: 4
Cuisine: Fusion
Ingredients: 1 Large Lemongrass Stick; 2 Spring Onions; Small Bunch of Coriander; 2 Avocados; 2 Limes; Large Knob of Ginger; 325g Sweetcorn; 50g Self-Raising Flour; 2 Tbsp Milk; 1/2 Tsp Cayenne Pepper (Plus Extra to Serve); 4 Eggs; 225g Halloumi

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The ultimate sweetcorn fritters. The ginger and the lemon grass make for a perfect combo.

Sweetcorn Lemongrass and Ginger Fritters

Remove the tough outer layer and end of the lemongrass stick. Chop as finely as you can. Finely slice the coriander stalks and roughly chop the leaves. Finely chop your spring onions.

Using a fork, smash the avocados in a bowl, add 3/4 of the coriander leaves. Season with salt, pepper and lime juice to taste.

Add the coriander stalks and lemongrass to a bowl. Grate in your ginger, add the drained sweetcorn, spring onions, flour, milk, cayenne, 2 beaten eggs and a generous amount of salt and pepper. Beat well to form your sweetcorn batter.

Put the oven on low and get a deep pan of water on the heat to boil.

Pour a drizzle of oil into a non stick frying pan. Dollop four fritters into the pan, using up half of the batter. Fry on a medium heat for 2 minutes on each side. Transfer to a baking tray and repeat with the remaining batter. Keep all the fritters warm in the low heat oven.

Egg time. Carefully crack two of your eggs into two glasses. With a fork or a whisk, create a little whirlpool in the water. Pour the eggs into the water, not into the centre of the whirlpool but on the edge. Using your fork and the water, fold the egg whites over the yolk - the egg should form a nice little ball.

Cook for 3 minutes on a medium heat, you want it to be a rolling boil rather than spluttering. To check if it’s done, just gently lift the egg with a slotted spoon. If the white is still a bit wobbly, leave it for 10 more seconds. If it’s firm, remove from the heat. Repeat with the remaining eggs.

Slice and fry the halloumi in the pan you used for your fritters until golden and crisp.

Assembly time. Place two sweetcorn fritters on each plate. Top with the smashed avo, halloumi and poached egg. Sprinkle over a little cayenne, the coriander and serve with the lime wedges. Enjoy!

I’m not convinced that the eggs scale up correctly, I’ve deffo made it with different quantities but it’s still been all good. Seems pretty fool proof.

I think we are these 3 times in a week when I first made them. They are delicious, my photography does them no justice.

https://players.brightcove.net/6113368299001/default_default/index.html?videoId=6154316537001

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Ben Lebus

Ben Lebus is the CEO and founder of Mob. Ben has always been passionate about food and learnt to cook from his father, who ran an Italian restaurant for a number of years. You can regularly find him cooking (and eating) some sort of puttanesca.

Medium

£5-£8

Fusion

Veggie

Pescatarian

9 K8 A0434

Brunch

Remove the tough outer layer and end of the lemongrass stick. Chop as finely as you can. Finely slice the coriander stalks and roughly chop the leaves. Finely chop your spring onions.

Add the coriander stalks and lemongrass to a bowl. Grate in your ginger, add the drained sweetcorn, spring onions, flour, milk, cayenne, 2 beaten eggs and a generous amount of salt and pepper. Beat well to form your sweetcorn batter.

Pour a drizzle of oil into a non stick frying pan. Dollop four fritters into the pan, using up half of the batter. Fry on a medium heat for 2 minutes on each side. Transfer to a baking tray and repeat with the remaining batter. Keep all the fritters warm in the low heat oven.

Cook for 3 minutes on a medium heat, you want it to be a rolling boil rather than spluttering. To check if it’s done, just gently lift the egg with a slotted spoon. If the white is still a bit wobbly, leave it for 10 more seconds. If it’s firm, remove from the heat. Repeat with the remaining eggs.

Slice and fry the halloumi in the pan you used for your fritters until golden and crisp.

Assembly time. Place two sweetcorn fritters on each plate. Top with the smashed avo, halloumi and poached egg. Sprinkle over a little cayenne, the coriander and serve with the lime wedges. Enjoy!

Lemongrass

Stick

Spring Onion

Coriander

Bunch

Avocado

Lime

Ginger

Knob

Sweetcorn

Gram

Self Raising Flour

Milk

Tablespoon

Cayenne Pepper

Teaspoon

Halloumi

Eggs

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