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Corn Fritters with Roasted Artichokes

Warm weather weekends call for delicious finger food, like these corn fritters served with roasted artichokes and a tasty creamy dressing.

Corn Fritters with Roasted Artichokes

Serves 4

4 globe artichokes

1 tbsp olive oil

2 corn cobs, silks and husks

discarded, kernels removed

2 eggs

½ cup self-raising flour

½ cup milk

200g marinated artichokes,

drained, coarsely chopped

vegetable oil, to shallow fry

1 cup whole egg mayonnaise

2 tbsp finely chopped pickled

jalapeno chillies, drained

1 tbsp lime juice

2 tbsp finely chopped chives

100g baby spinach leaves

lemon wedges, to serve

Preheat oven to 200°C. Trim stems off globe artichokes. Cut 2cm off the top of each; peel and discard leaves until you reach the pale yellow leaves.

Cut in half lengthways. Use a teaspoon to scoop out choke; discard. Place in a bowl of acidulated water, then drain.

Place artichokes on a baking tray. Drizzle with oil and season. Roast, turning occasionally, for 20 minutes or until golden brown.

Boil corn kernels for 2-3 minutes or until tender. Drain.

Whisk eggs in a bowl. Add flour; combine. Gradually add milk until a smooth batter forms. Add corn and marinated artichokes; stir to combine.

Heat vegetable oil in a large frying pan to reach a depth of 1cm over medium-high heat.

Spoon ¼-cupfuls of batter into pan. Cook for 2 minutes or until bubbles start to appear on fritters. Turn, cook for a further 2 minutes or until golden and cooked through. Repeat with remaining batter.

Combine mayonnaise, chillies, lime juice and chives in a small bowl.

Divide artichokes, fritters and spinach among plates. Serve with lemon wedges and jalapeno mayonnaise.

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