Corn Fritters with Roasted Artichokes

Corn Fritters with Roasted Artichokes

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.

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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