Normally when it comes to featuring food on Fashionista Barbie it is limited to something sweet, you see I can bake but not cook, so when Nescafe Dolce Gusto asked me if I wanted to attend a brunch cooking class with TV chef Gizzi Erskine I have to be honest I jumped at the chance. An added bonus was that the recipe we would be cooking was sweetcorn fritters, one of my favourite brunch dishes that I have always wanted to learn how to cook, and I was really surprised by how easy it was – I really can’t wait to make this again when friends come to stay.
The recipe we did also came with roasted chorizo, tomatoes and an avocado salad, but if like me you don’t eat much meat you can just leave it off, trust me you won’t need it the freshness of the avocado really is a great addition with the sweetcorn and cherry tomatoes. It is an easy recipe to make, hey if I can do it anyone can, the only thing I would say is that to get your fritters to cook you really have to keep an eye on them and flip them only when ready, one of our fritters kind of crumbled.
What I loved most about this recipe, other than the amazing taste it really was refreshing and filling, was that it didn’t take that much time to get it prepared, which is important when cooking brunch. It took 15 minutes prep time with 20 minutes cook time, less if you discount the meat, and I think you will agree it also looks visually pleasing as well so you will have all your guests Instagramming this easy-to-make dish.
Do you think you will give Gizzi’s sweetcorn fritters a go?
Gizzi’s Sweetcorn Fritters
200g sweetcorn, freshly cut off the cob
2 spring onion, finely sliced
1 green chili, halved seeded and thinly sliced
1 large egg
1 egg yolk
15g corn flour
1/2 teaspoon salt
1/2 teaspoon ground black pepper
oil for frying
4 cooking chorizos (optional)
250g cherry tomatoes on the vine
The juice of 1/2 lemon or lime
olive oil for drizzling
Heat the oven to 200°c. If including chorizo, rub the meat with oil and pop in the oven to roast for 20 minutes for the last 10 minutes add in
the cherry tomatoes drizzling them with some oil too.
Mix together the corn, spring onion, chili, egg, buttermilk, polenta, corn flour, and seasoning in a large bowl. Now leave covered in the fridge to rest for 15 minutes.
Heat a frying pan and add a little oil. Spoon into the hot pan a half of the fritter mixture into 2 -4 dollops (they will spread out), and cook it for 1-2 minutes until it is golden underneath, and it starts to bubble up. using a wide spatula, flip it over carefully and cook on the other side for a minute, then remove to a warm plate while you cook the rest.
Serve the fritters between 4 plates. Top with chorizo, roasted tomatoes, avocado, squeeze over the lemon juice and serve with fresh coriander.