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.
