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Perfect as a simple lunch or starter with a green salad and chutney or as an accompaniment to barbecue meats. Why not cook them in a pan on the barbecue for a subtle smokey flavour? The fritters are also gluten free.
View a printable version here
Preparation time: 5mins
Cooking time: 8 mins
40g polenta or rice flour
30g plain flour
½ tsp baking powder
3 large free-range eggs, beaten
100ml crème fraîche
2 sweetcorn, corn cut from the cobs
(or use a small can of drained sweetcorn)
Bunch of spring onions, finely diced
Small bunch of fresh chives, snipped
2 red chillies, deseeded and diced
1-2 tbsp olive oil
1/ Put the polenta, flour and baking powder in a bowl, make a well in the centre. Gradually add the eggs and mix to a smooth batter. Stir in the crème fraîche, sweetcorn, spring onions, chives, chillies and season.
2/ Heat the oil in a large frying pan. When hot, drop in spoonfuls of the fritter mixture. Flatten to make little cakes. Cook for 2-3 minutes each side, until crisp and golden.