Tag Archives: extra virgin olive oil

Sweetcorn fritters

I’ve been a bit obsessed with vegetable fritters, ever since I had sweetcorn and courgette ones at Caravan in King’s Cross, which is across the road from my office, off the breakfast menu. These are some I’ve adapted from a Waitrose recipe. They don’t contain courgette, although there’s no reason why you couldn’t replace half the sweetcorn with courgette if you wanted to. I just haven’t, yet.

These are a regular lunch for me. I make a batch and have it across two days as it makes about six fritters.

What you need

1 x 326g can of sweetcorn (or 250g of actual corn off the cob/frozen)

75g self raising flour

1 egg

65ml semi skimmed milk

3 salad onions, sliced

some coriander (about a tablespoon’s worth)

A bit of oil to fry them.

I serve these with a rocket, avocado, tomato salad dressed with extra virgin olive oil and lime juice and a smear of Tracklements chilli jam.

What you do

Put the corn, flour, egg and milk with the salad onions and the coriander in a bowl with a pinch of salt. Mix together well.

Heat the oil in a frying pan and drop about two tablespoons of the mixture per fritter (see what size you want them to be). Cook for about 3 mins each side and presto pronto. Ready to eat.

 

A nice healthy lunch: aubergines, tomatoes, feta

This is the sort of lunch that can expand to fit anything from 2-4 people on the quantities below. And it’s easy to augment it to feed even more. Quantities are fast and loose.

1 aubergine, sliced, brushed with olive oil and griddled

A good handful of cherry tomatoes, halved

100g or so of feta, crumbled

A few basil leaves, torn or chopped

A tablespoon/glug of extra virgin olive oil

A handful of pine nuts, dry fried for a few minutes in a frying pan

All I do is have everything at room temperature (if you haven’t just cooked the aubergines), lay the aubergine slices on a big plate, and then just scatter the other ingredients on top. Easy and delicious. If it’s hot outside and you have time, put the olive oil over the tomatoes, season and scatter the basil atop and leave out in the sun (away from elks and birds) for half an hour.

Yum.