Corn on the Cob and Celeriac Fritters
There is a lot of love in our home for corn on the cob. These Corn on the cob and celeriac fritters are just one of many recipes that we make regularly. As novice gardeners we planted corn on the cob last year. It all went well and we had a fairly good yield from the plants. We have frozen some of the corn, as we like to extend the enjoyment. These fritters have been made with the last two frozen cobs from our harvest last year. The celeriac makes the fritters extra light and gives it an earthy taste. This recipe excites me as it has so many different dimensions, you can serve the fritters as a starter or make it in to a delightful canapé. They are ideal to serve with drinks as a snack or alongside a small cup of soup for a dinner party. Alternatively they make a lovely breakfast.
You do not necessarily have to garnish them with meat you can keep them completely vegetarian. This recipe is a pure delight and a great gem to have to hand.
- 2 corn on the cob
- 100g crème fraîche
- 100g polenta. easy cook
- 100g corn flour
- 100g spring onions
- 100g celeriac, peeled and grated
- 6 eggs
- 2tbs coriander
- 1 green chilli
- salt and pepper
Preheat the oven to 200°C.
Wash the corn on the cob and rub them in olive oil and season with salt and pepper. Place the cobs on a baking tray wrapped in parchment paper and oven roast until the corn is tender.
Let the corn cool and remove the corn from the cob by using a serrated knife.
Peel the celeriac and grate on the fine side of a grater. Cut the green chilli in half and remove the seeds, finely dice the chilli. Wash and chop the spring onions and coriander.
Place the roasted corn with the rest of the ingredients in a large mixing bowl; mix until it all comes together. Let the mixture rest for 15 minutes for the polenta grains to hydrate and absorb some of the liquid and the mixture becomes firmer.
Heat a non stick frying pan with a tablespoon of sunflower oil, drop tablespoons full of the batter in to the hot frying pan. Cook until golden on both sides, drain the fritters on kitchen paper and keep them warm in the oven set to 100°C.
Serve the fritters with grain mustard crème fraîche and thinly shaved gammon and pea shoot tops, skewer them together with a bamboo skewer.
Make about 30 x 2” fritters
Food Fanatic Tips
The batter will last for one day in a clean, airtight container in the fridge. Cook them just before you intend to serve them as they are best eaten on the day that they where cooked. Replace the gammon with smoked trout, eel or smoked salmon and exchange the grain mustard crème fraîche for a horseradish crème fraîche.