Sweetcorn Fitters


By Jane Baxter, Riverford Field Kitchen


Taken from the Riverford Farm Cook Book


Serves 6


Ingredients: 3 corn cobs 125g plain flour 1 tsp baking powder 2 tbsp polenta 1 tsp sugar 2 eggs 1 egg yolk 2 tbsp crème fraîche 125ml milk 2 tbsp butter 1 red chilli, finely chopped ½ red onion, finely chopped 1 tbsp chopped coriander and/or chives 2 tsp olive oil


sea salt and freshly ground black pepper


Peel the husks off the corn cobs, then cook them in boiling water for about 10 minutes, until just tender. Drain well and cut off the kernels.





Put the flour, baking powder, polenta and sugar in a bowl. Add the eggs and yolk and beat together. Gradually beat in the crème fraîche and milk until you get a thick, smooth batter. Heat half the butter in a pan until brown and add it to the batter. Add the chilli, onion, corn and herbs and season well.


Heat the oil and the remaining butter in a frying pan until quite hot. Drop tablespoonfuls of the mixture into the pan and fry over a medium heat for about 2 minutes on each side, until golden brown. Serve immediately.


Veg boxes starting from £10.35 including FREE DELIVERY, to order call Dave and Jane on 01752 346444 or visit www.riverford.co.uk


7





 





 








Page 1  |  Page 2  |  Page 3  |  Page 4  |  Page 5  |  Page 6  |  Page 7  |  Page 8  |  Page 9  |  Page 10  |  Page 11  |  Page 12  |  Page 13  |  Page 14  |  Page 15  |  Page 16  |  Page 17  |  Page 18  |  Page 19  |  Page 20  |  Page 21  |  Page 22  |  Page 23  |  Page 24  |  Page 25  |  Page 26  |  Page 27  |  Page 28  |  Page 29  |  Page 30  |  Page 31  |  Page 32