Spending so much of the spring out of the country means that I have a lot of catching up to do, both with friends and with restaurants. Hello, London! Let us get reacquainted. I am BACK. I love the summer here and I love getting out and about and enjoying it.
This is mainly enormous fun, but it has some down sides. The occasional hangover and the need for something soothing sometimes wakes me like a siren. You know how it is, especially in London. Have a great night, miss the last tube, struggle to get home, and wake up feeling fragile, but hopefully still a little giddy from all of the fun.
I need some restorative food solutions for these situations, that I can balance out when feeling a little less frenetic later on (in the interest of feeling healthy and achieving my current aim, fitting into that favourite red vintage dress of mine). These fritters are one. This is not health food (of course not). At least not for the physical body. For the soul after a night of too much of a good time, these fritters are a rescue remedy.
The recipe is pretty flexible, but this time there was sweet and soothing fresh corn, slivers of intense yet delicate ham and the pop of a fruity tomato all nursed by a gentle batter spiked with a little chilli and eased out with some aromatic basil. If I have leftover pumpkin, I find it works brilliantly here (without the tomato) and courgette is brilliant too. If you have had a particularly big night, you might want to throw some great gooey cheese in there too.
These are deep fried, but you know, that is ok every now and then. I would suggest essential. You could shallow fry them but you wouldn’t get the great fluffy ball or texture. So, deep fry, drain well and leave on kitchen paper to get something life affirming to soothe your head. I really believe that an occasional blow out is essential, to clear out the cobwebs and put everything in perspective. So get on your dancing shoes and make sure that you have the ingredients for these for the morning after.
RECIPE: Corn, ham and tomato fritters
corn cut from two fresh cobs (when I weighed it they were 200g, so substitute 200g thawed frozen if out of season)
100g good cooked ham, torn into small slivers
pinch of chilli flakes or some fresh chilli
some fresh herbs, I like basil but parsley would be good too, or thyme
Preheat about 2 inches deep of light oil like groundnut or sunflower to 180 deg C (or use a deep fat fryer).
Whisk the flour, milk and egg until the flour is completely incorporated. Add the rest of the ingredients with a pinch of salt.
Add the batter with ingredients to the pre heated oil, one heaped tablespoon at a time and fry until golden brown, turning if you need to. It will be quite fluid but don’t worry about that. Just pour the last really fluid bit in at the end for an awesome bit of super crispy batter.
Remove from the oil when completely golden, which will take just a few minutes, and drain on kitchen paper.
Eat hot. Best fresh but can be reheated.