This sweetcorn and green chilli fritters recipe is a Bread Street Kitchen brunch favourite. The combination of sweetcorn, hot chilli and cool crème fraîche is unbeatable, especially when served with a dollop of avocado and our very own red pepper relish. Adding lemon juice to the avocado will prevent it going brown while you cook the fritters, and the relish can be made in advance. In fact, why not make a double batch and keep the extra in the fridge to serve with cooked chicken, steak or sausages, or to accompany your favourite cheese and crackers?
For the red pepper relish
– 1 red pepper, halved and deseeded
– 300g cherry tomatoes
– 2 tbsp olive oil
– 1 red onion, finely sliced
For the avocado
– 2 ripe avocados
– 4 tsp lemon juice
– Sea salt and freshly ground black pepper
For the fritters
– 90g plain flour
– 1½ tsp baking powder
– ½ tsp sea salt
– 3 large eggs, beaten
– 4 tbsp whole milk
– 400g sweetcorn, tinned or frozen (thawed), drained and patted dry on kitchen paper
– 6 spring onions, trimmed and finely sliced
– 1 large green chilli, deseeded and finely diced
– 2 tbsp chopped fresh coriander, plus extra leaves to serve
– About 30g butter, for frying
– Crème fraîche, to serve
1. First make the relish. Preheat the oven to 220°C/200°C fan/Gas 7. Preheat the grill to high. Line a baking tray with baking parchment.
2. Lay the pepper halves, cut side down, on the baking tray. Roast for 15 minutes, then add the tomatoes to the tray and roast together for a further 15 minutes, until the tomatoes have burst and are softened, and the pepper is well charred. Set the tomatoes aside. Place the peppers in a freezer bag, seal and cool for 5–10 minutes, then remove from the bag, peel off the skin and dice the flesh.
3. Meanwhile, heat the oil in a pan, add the onion and sauté over a medium heat until very soft and tinged brown, about 6–8 minutes.
4. Add the roasted pepper and cherry tomatoes, along with any of their juices, to the onion in the pan, then cook over a medium heat for a couple of minutes or so, until the mixture cooks down and thickens to a relish consistency. Leave to cool to room temperature before serving.
5. Next prepare the avocado. Peel and stone the avocados, then roughly chop the flesh and place in a food processor. Add the lemon juice and seasoning, then blend to a rough purée, or whizz until smooth, if you prefer. Cover and chill until ready to serve.
6. For the fritters, mix the flour, baking powder, salt and some pepper in a bowl. Gradually beat in the eggs, then the milk to make a smooth batter. Stir in the sweetcorn, spring onions, chilli and coriander.
7. Fry the fritters in batches in a large, non-stick frying pan. Heat the pan over a medium–high heat with a knob of butter and when it is sizzling, spoon in ½ ladleful of batter per fritter, patting into shape. Fry for 2–3 minutes until golden, then flip over and repeat on the other side. Remove and keep warm while you cook the remaining fritters.
8. To serve, top each hot fritter with a spoonful of the red pepper relish, avocado and crème fraîche.
Tip: The relish can be made several days ahead, cooled, then stored in a covered bowl in the fridge.
Gordon Ramsay OBE is a multi Michelin starred chef, restaurateur and television personality. Ramsay’s restaurants range from casual dining to haute cuisine, with 16 Michelin stars in total.
The Bread Street Kitchen aims to allow the home cook produce restaurant worthy dishes at home. From breakfast to dinner and everything in between, this is a collection of 100 fresh new recipes from Gordon Ramsay and the award-winning team at Bread Street Kitchen. Like the restaurant itself, the book is all about relaxed and sociable eating, using fresh ingredients, simple techniques all delivered with the signature Gordon Ramsay stamp so that you know it’s going to be good.
Bread Street Kitchen by Gordon Ramsay is published by Hodder & Stoughton Publishers 2016 and is available to buy here.