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Sweetcorn beignets

Ingredients

  1. Step 1 3 sweetcorn cobs, cooked, kernels sliced off
  2. Step 2 200g tapioca flour
  3. Step 3 150g polenta
  4. Step 4 ½ tsp bicarbonate of soda
  5. Step 5 ¼ tsp garlic powder
  6. Step 6 ¼ tsp chilli flakes
  7. Step 7 1 tsp cumin seeds , toasted
  8. Step 8 330ml cider
  9. Step 9 sunflower oil , for frying
  10. Step 10 flaky sea salt , to serve
  11. Step 11 1 tbsp rapeseed oil
  12. Step 12 2 medium courgettes , finely diced
  13. Step 13 1 green chilli , diced
  14. Step 14 1 garlic clove , grated
  15. Step 15 1 green tomato , diced
  16. Step 16 1 tsp chopped coriander
  17. Step 17 juice 1 lime
Sweetcorn beignets
Calories: 124 Carbohydrate: 13 g Protein: 2 g Fat: 6 g
Cook time: 35 minutes Prep time: 10 minutes Total time: 45 minutes Servings: 20

TAGS

Snack Starter Beignet Gluten free Good for you Healthy Side Dish Snack Starter summer Sweetcorn Tom Kerridge Vegetarian

Directions

  1. Step 1 First, make the salsa. Heat the oil in a frying pan over a medium-high heat and fry the courgettes for about 3 mins until lightly coloured. Remove from the pan and mix with the chilli, garlic, tomato and coriander while the courgettes are still hot. Leave to cool, then finish with the lime juice and some seasoning. Set aside.
  2. Step 2 In a food processor, whizz a third of the corn kernels to a purée. Transfer to a large bowl and combine with the tapioca, polenta, bicarb, spices and some seasoning, then whisk in the cider. Tip in the remaining sweetcorn and give everything a stir to make a batter.
  3. Step 3 Heat a deep-fat fryer to 180C or until a piece of bread browns in 20 secs, or fill a large, heavy-based saucepan with oil. Working in batches, deep-fry large spoonfuls of the batter for 1-2 mins or until golden, then remove with a slotted spoon onto a baking tray lined with kitchen paper. Sprinkle with flaky sea salt and serve with the salsa. For more info on deep-frying safely, see our guide.