I’m having a Sriracha moment. Or maybe it’s a Sriracha life. I put the stuff on anything and everything, and it’s bloody delicious. I had some rice left over from cooking Cashew Chicken the other night, and what with a hot dinner being far superior to a lowly sandwich or salad, I took it upon myself to spice it up.
I’m often in a rush at lunch time. If I’m lucky, the twins will be napping, but more often than not I’m trying to grab a few minutes between feeds and nappy changes, all while keeping a keen eye on the bouncer and the Jumperoo. Ten minutes is often all I have, so I try to be resourceful. This recipe can use any leftover rice you have, along with any stray vegetables sitting woefully in the crisper drawer. Today, I had half an onion, a few wrinkly chillies, a can of sweetcorn and a couple of limp spring onions. You can throw anything in there – some grated carrot, a bell pepper or a handful of mushrooms if you have them lying around.
It takes no time at all, it’s crunchy, spicy, sweet and satisfying, and it only uses a wok – or if you haven’t got one, a large frying pan will do it.
Sriracha Egg Fried Rice
A quick and delicious lunch dish, perfect for those in search of something spicy and warming to fuel their afternoon.
Chop your veg. I recommend slicing your half an onion into nice, thick wedges - the heat of the wok means it chars around the edges and cooks super quickly while still keeping a bit of its bite.
Heat your wok until it smokes, then add about 3 tbsp of a flavourless oil - I used veg. Once the oil is hot, throw in your onion.
Leave the onion to char, only moving it after a few minutes have passed. Once it starts to brown and soften, add the chopped chilli and sweetcorn and stir fry for 2-3 minutes.
Dump in the cold rice and stir. Leave it to cook on full heat without moving it around in the pan - that way you'll get brown, crispy bits as well as soft, plump grains.
After another 2 minutes, add around 3 tbsp of soy sauce and the same again of Sriracha. Mix in well and try it, add more to taste.
Beat the eggs. Tilt the wok towards you and clear a space to pour your eggs. Once you add them, the edges should start to solidify quickly. Leave for 30 seconds to make sure the bottom is cooked, then gently fold it in on itself, as if you were scrambling eggs.
Once the outsides are cooked through, break up the egg. Level your wok again and fold the egg through the rice mixture. Stand the wok on the heat and stir for another 1-2 minutes to combine.
Turn off the heat and sprinkle with chopped parsley (or coriander if you prefer) and sliced spring onions.
Add to bowls and zigzag with more Sriracha. Serve and enjoy.
By Lil Dix
whip until fluffy http://whipuntilfluffy.com/
It’s really important to use cooked and cooled rice for this – for some reason it just doesn’t work if you cook the rice fresh (and that kinda defeats the point, anyhow). If you have it in the fridge you could shred and add cooked chicken, sliced sausage or even strips of beef to this if you wanted. Plump little pink shrimps would work too, or squid rings if you’re fancy. I prefer the ease of this veggie version and I love that it basically clears my kitchen out any sorry looking leftovers.
I’ll be back with more of these 10 minute lunches in the future, partly cuz I’ve bet myself I can go a whole month without resorting to a sad sandwich. Standing at the stove with the sunlight flooding in through the side window, it feels like there’s no better way than this to prep for the afternoon ahead. What do you eat for lunch?
I’ve had a bit of a challenging time at work lately. Over the May bank holiday, I launched my freelance website, CopyStorm. I’ve been busy anyway, working all sorts of hours (and a lot of weekends!) to keep up, but with the new site on top of that, things got a little crazy. Matt was away a few weekends ago, frying up a storm with Fish& on Liverpool Dock, so I was alone in the evenings. During the day I had to work and clearly Saturdays are not the ideal time to be slaving over your laptop, especially when the sun is out. As the afternoon rumbled on I became convinced that I owed it to myself to get a takeaway as a reward. I’d worked so hard after all. You deserve it, said the voice in my head. You need a treat for the weekend. And I nearly did it.
Thing is, sometimes, you deserve a takeaway, if that’s your thing. I am a firm believer that if sweet & sour pork or a battered sausage and chips is the way you give yourself a pat on the back,that’s fine. As a diabetic though, sometimes that’s stupid. Not always. But sometimes. So on this particular weekend, and for no apparent reason, my blood sugars were running the highest they’ve been in a while and despite treatment, they just didn’t want to come down and stay there. I gave myself a stern talking to and I went to the Co-op instead of the chip shop. I bought a courgette and an aubergine, some tomatoes, and I set some minced beef from the freezer to defrost. At first, I was miserable about it, but by the time I served up, I felt pretty smug. Just call me Saint Lil. Careful of my halo now!
So, Italian food. It’s not exactly a carb counter’s dream. It’s rich, it’s delicious, and by golly is it mostly made of flour. I had a hankering for bolognese, so I started with that. Matt and I have worked together on what we think is the perfect beefy ragu for almost the entire time we’ve been together. I think, after about four years, we now have it down to a fine art. It needs a bit of time. Eight hours if you have it. If not, four’ll do. It’s a long wait, but it’s worth it. It’s a delight: the perfect, methodical thing to do when you’re stressed, or if you just want to time-out for a while. Prep, throw everything in, and leave it to bubble away. At the finish line you’ll be left with a dark, silky sauce fit for kings. And your house will smell heavenly.
So this recipe is low-carb. To keep my blood sugar levels from unexpected spikes, I decided to skip the pasta. I’d just like to clarify that I don’t find this kind of thing easy. For reference, I’m not on board with “squashetti” or “courgetti”. Cauliflower “rice”? No thank you. With all the respect in the world, ain’t nobody got time for that. Well, at least, I haven’t got time for that. Aubergine slices in place of your carb, though? That’s legit. And it’s easy! The only form of carbohydrate in this dish comes with the béchamel sauce, and if you’re really feeling angelic, you can replace the plain flour with an alternative thickener, and use soya or almond milk in place of your regular cow juice. For me though, one heaped tablespoon of flour and 400ml of semi-skimmed split between six portions is good enough to slip through the net.
Aubergine Lasagne (makes enough for six portions)
1 Large or 2 Small Aubergines
For the ragu:
2 Celery Stalks
1 Large Carrot
2 Cloves of Garlic
400g Beef Mince
250ml Red Wine
400ml Beef Stock
1 Punnet of Plum Tomatoes (between 250 & 400g)
1 Bay Leaf
1 tsp Nutmeg
2 tsp Salt
1 tsp Black Pepper
1. Approximately 8 hours before you plan on serving, dice the onions, celery and carrot. Place a heavy-bottomed casserole pot on a low heat and add some oil (about 2tbsp if you’re the measuring kind). There’s no need to wait for it to heat up, so just chuck in your onion and cook for around 5 minutes – until it starts to turn translucent. Throw in your celery, then 3 minutes after that, your carrots. Add your garlic too – you can crush it if you fancy, but I can never be bothered to wash up the grinder – so a rough chop will do.
2. After your veg has softened (around 5 minutes), turn your heat up to medium, clear a space in the middle of the pan and add your diced pancetta. The only reason I like to get pan-bottom-on-pancetta-action is that you get a nice golden crust on the edges of the meat. Let the pancetta crisp up and when it’s nearly done, stir it through the veg.
3. Next up is mince, repeat the process – trying to get a bit of surface area contact – until all the pinkness has disappeared. Pour 100ml of milk over your meat – this may seem weird, but it’s one of the secrets to such a rich and unctuous sauce. Let it bubble away with the heat on high until there’s barely anything left. Stir in the bay leaf, nutmeg , salt and pepper.
4. Add your tomatoes, sliced lengthways into 2 halves. Cover with red wine. Repeat the same process you went through with the milk, letting it bubble and reduce by two thirds. It’ll take 5-10 minutes depending on the heat from your hob, gas versus electric etc. If you can’t get fresh tomatoes, add one tin of chopped tomatoes instead. There’s no problem with that, but I think the fresh ones just elevate your sauce slightly – ramping the sweetness up a notch. Put the kettle on.
5. Give the mix a stir while you wait for the kettle to boil. When it’s ready, pour 400ml of water over a beef stock cube in a jug or bowl and whisk quickly to dissolve it. Pour in the stock. Turn the heat as low as it will go and set the lid on your pot at a jaunty angle, leaving a small gap for the steam to escape. Step away and let your bolognese do its thing. Check on it every now and then and give it a stir. Top up with a bit of water if it looks a little dry around the 6 hour mark.
6. When you ragu is done, preheat your oven to 180ºc. Then, melt 50g butter in a saucepan. Add in the 35g flour and stir, to make a roux. The mixture should form a thick, beige paste. Keep it moving over a low heat for a minute or two, and bit by bit pour the milk over. Do this slowly and your sauce should thicken as you stir, leaving you with a consistency that should easily coat the back of a spoon. As the sauce bubbles on the stove top on the lowest heat possible, grate your block of parmesan. Take approximately 75% of it and fold it through your sauce. Stir in the nutmeg and salt (don’t be tempted to add more, parmesan itself has a high salt content) before removing it from the heat and setting aside.
7. Slice the aubergine in approximately 0.5cm rounds. Move quickly so it doesn’t colour. Begin to layer the lasagne, starting with bolognese on the bottom, then a thin layer of béchamel, followed by aubergine slices. Repeat the ragu, béchamel, aubergine layering until you fill your dish. Make sure the top layer is béchamel, and then scatter over the remaining parmesan.
8. Place in the oven for 30-35 minutes, until golden brown on top. Garnish with torn basil leaves.
While you’re playing the long game, listening to that beauty bubbling on the stove, you’re going to need something to tide you over. I’ve talked on the blog before about my love for Zucco, a restaurant not far from where I live which serves Italian small plates. One of my three regular orders there is the Deep Fried Zucchini with Mint. I thought I’d have a crack at replicating it at home. I’m having a bit of a courgette moment right now. It’s near on my favourite vegetable at this time of year. I can’t get enough!
Deep fried courgette slices with fresh mint (makes enough for two sharing)
nb. there’s an egg in these pics. I started making this recipe, breading the slices with flour, then egg, then flour. It was a little too claggy and thick for me, so I dropped the egg. After I’d made this, I went back to Zucco – they’d seen my tweet about this recipe and told me the secret is to use milk and flour instead – next time!
1 Large Courgette
80g Plain Flour
1 tsp Rock Salt
½ tsp Black Pepper
½ tsp Nutmeg
6 Fresh Mint Leaves
1. In a shallow bowl, mix together the dry ingredients.
2. Slice your courgette. I stuck to approximately the thickness of a 20p piece, you need a little bite or you’ll end up with crisps. Chop each round in half so you have semi-circles.
3. Roll your courgette slices, a handful at a time, in the flour mixture. While you’re doing this, heat about 2 inches of vegetable oil in a heavy bottomed, deep frying pan.
4. When your oil is up to temperature (stick a wooden utensil in – the handle of a wooden spoon, maybe – the oil should bubble gently around the handle) drop in your courgette slices. Be careful not to overcrowd your pan.
5. It should take around 5 minutes for your slices to start browning around the edges. When they’re nicely coloured, remove them from the oil with a slotted spoon and set them on a couple of pieces of kitchen paper. Repeat with the next batch.
6. Dress your slices with a sprinkle of rock salt, pepper and a slug of olive oil. Chop your mint and throw it in. Toss them around for an even covering. Serve warm.
It’s a big meal – but when it comes to carbs, it’s pretty virtuous. I’ll be making this time and again in the future. Happy feasting!
Got any tips and tricks to share about lasagne making, carb-swapping or courgettes? Share them with me in the comments or over on Twitter @whipuntilfluffy.
This is one of those recipes you might find on Pinterest, designed as the perfect game day snack. The effort that some Americans go to for the ideal half-time taste pleaser is quite frankly admirable, but while I can see what a glorious complement this dish would be for a clash of sporting titans, there’ll be none of that under my roof. Instead, I fried these up during one of my husband’s 8 hour Skyrim binges, and served them to him on a wooden platter to eat with one hand as he slayed dragons… lucky bastard.
These crunchy little prawns have a firm place in my culinary arsenal now and they’re a real people pleaser. The way I make them they pack a massive punch, bursting with sriracha and fresh chilli. The great thing though, is that you can adapt this to suit all palates. Without the spice they’re not quite as interesting but they’re still as moreish, like a savoury, tangy popcorn. It’s important to state that I can’t take the credit for these, I was inspired by a recipe I found at Fake Ginger and I’ve just adapted it a little over time to make it exactly what I want it to be. That’s where the name comes from, it may seem silly, but once you taste them you’ll understand. Now I can’t call it anything else!
Bang Bang Shrimp (makes enough for 4 sharing, or 1 very hungry dragon slayer)
400g Raw Prepared Prawns
750ml Vegetable Oil
Birdseye Chillies & Fresh Coriander to garnish
For the Sauce:
3 tsp Sriracha sauce
1 tsp Caster Sugar
1½ tsp Rice Vinegar
1 Red Birds Eye Chilli diced
For the Egg Mixture:
1 Large Egg
For the Breading Mixture:
75g Plain Flour
65g Fine Breadcrumbs
15g Seasame Seeds
½ tsp Sea Salt
½ tsp Garlic Salt
⅔ tsp Black Pepper
½ tsp Ground Basil
½ tsp Cayenne Pepper
1. In a shallow bowl (I used these) beat your egg and milk together. In another, mix all the breading ingredients. Set aside.
2. Grab a handful of prawns (around six if medium sized, up to 15 if you’re using the tiny ones) and, using clean hands, roll them around in the breading mixture. When they’re nicely coated, transfer them to the egg mixture, then back into the breading mixture. The double dip will build up the thick coating needed for a good crunch. Place on a baking tray. Repeat until all the prawns are covered. Place in the fridge to set for 10 minutes.
3. In a small mixing bowl, combine all the ingredients for the sauce. Whisk until combined. Cover the bowl and set it to one side. Don’t put it back in the fridge, the sauce works better the looser it is.
4. Pour the vegetable oil into a deep frying pan or medium sized sauce pan (unless you have a fryer, in which case – lucky you, fried things for every meal!) and heat. I used the chopstick method explained in this post to test when it’s hot enough. Remove the prawns from the fridge and drop in 5-10 at at a time, depending on the size of your pan – you want them to be spaced out enough that they don’t touch.
5. Turn the hob down to medium and leave the prawns to bob around. After 1.5-2 minutes they should be golden brown. Flip them over and wait for the other side to turn the same colour (approx 1 minute). If you’re cooking with smaller prawns, reduce the time by at least half, you’ll be able to tell they’re done by the colour. When they’re done, remove the prawns from the pan and place them on a couple of layers of kitchen paper. Repeat until all the prawns are cooked.
6. Place the cooked prawns in a bowl and pour over about half of the sauce. Fold the sauce through so that each prawn is coated, but don’t be too rough or the batter may start breaking up. Add more sauce if you fancy it. Sprinkle with chopped chillies and fresh coriander and serve. Use the left over sauce to dip!
The prep and frying may seem fiddly, but these prawns are brilliant at a party. Serving on a platter with cocktail sticks to grab makes communal nibbling easy and keeps washing up low. They’re also excellent with alcohol. Beer, especially. On the flip-side, all that spice and crunch soothes a hangover nicely. Rustle these up for a boozy house party, but make sure you keep some leftovers for your recovery the next day.
– Can’t get raw prawns? Use cooked, they’ll just be slightly firmer after frying. I think raw provides the best texture.
– In the abscence of rice vinegar, it’ll work with white wine vinegar too, just add ⅔ tsp sugar instead of a whole one.
– It’ll work perfectly fine with a full tsp of sea salt if you can’t get hold of garlic salt. The garlic salt just makes the flavour of the coating slightly more robust against the sauce.
Last week, friends, I ate three burgers in six days. Let me tell you about it.
Original Fry Up Material turned up at the December changeover of Trinity Kitchen. They’re currently mid-way through a double stint, which means they’re here until February 23rd. Obviously, their main shtick is breakfast. In their own words “ace all-day and on-the-go breakfasts inspired by our respect for the great British fry up with a little soul and celebration of brunch culture from across the pond” (KERB). I’ll tell you now, I’m yet to taste the AM offerings. But I do have a date lined up next week, so don’t panic. I’ll report back.
So OFM also serve burgers. There are four on offer. The Cheesy and The Veggie come in at £6. The Sweetsmoke and The Bacon Blue, more specialist if you will, come in a little pricier at £7.50. I’ve had a Sweetsmoke, and the Bacon Blue…twice. I’m a devil for that blue, let me tell ya. Late last year, I touched on my criteria for a winning burger in my review of RARE. Let’s not beat around the bush here. Both the texture and taste of the Bacon Blue were eye-rollingly, heart-singingly perfect. I am genuinely salivating just thinking about it. I don’t take perfection lightly – burgers are some srs bznz, after all, and everyone is different. I have friends, for example, who turn a bit pale at the idea of a burger being pink in the middle. Some folk may look for a bit more structure. Some prefer a crustier bun. You get my point. That’s cool. But for me… man. This is it.
Everything is buttery soft, with gloriously caramalised edges to add a bit of chew without having to do any real work. The bun is a pillowy brioche with a gleaming, glazed dome that collapses in your hands as you chomp. The meat is packed loosely and it’s juicy. Pink, but not in a scary way. So juicy, in fact, that it’s hard to get through the whole burger without it disintegrating in your hands. On our first visit, my friend ate the second half of hers with a damascus chef knife and fork. She is quite a classy lady, but still, this was necessity not choice. Juice ran down our chins, melted cheese dripped down our fingers, we all shut up.
I love this burger. So much. I thought it might be a fluke, so I went back. You know, just to test. IT WAS THE SAME, GUYS.
I think the Bacon Blue is the best burger I have ever eaten. The Sweetsmoke is good, but a little sickly for me. Still 10x better than 90% of the other burgers I’ve eaten, though. The title of my best burger is perhaps contested by a small joint in Seattle called Lil’ Woody’s. Classic burgers, served on their lonesome without meal deals and pointless garnishes, just wrapped in wax coated paper and served in a red plastic basket. One of the best single mouthfuls I ate during our 3 week long gastronomic adventure across the Atlantic last September. OFM’s offering is not dissimilar in attitude. The only side on the menu is chips. As much as I love onion rings, fried pickles and all that jazz (and trust me, I really do) that simple choice signifies that they have their priorities where they should be, with the burgers. I’ve heard complaints that the chips are too salty. For me they’re just fine, delicious in fact, but I’m a chronic over-seasoner. If you’re touchy about your salt, ask them to go easy. It’s also worth noting that the produce used to make everything on OFM’s menu while they’re in Leeds is 100% self-sourced from Yorkshire. There’s also an OFM “FryPA” on offer for all those after a craft beer, made in partnership with The Great Yorkshire Brewery. What more could you ask for? Well… the staff dress like quirky butchers. Just sayin’.
Now, coming in at a similar price to local competitors Reds True Barbecue and Nation of Shopkeepers, I do think OFM is a little expensive. £10 for a burger with chips is a restaurant price for a meal in a place which is no doubt cool, but still undeniably a food court. Having said that, I understand that something is only worth what people are willing to pay for it. And I am definitely willing to pay for it. I spent £22.50 on burgers last week alone, which is retrospectively maybe a little bonkers. It does prove though that I think they’re worth the buck. There are ways to cut corners, chips are £2.50 but the portion is huge. My friends and I fell into the trap on our first visit of buying a portion each but you can happily share.
In short, get your wallets out and grab ’em quick. These burgers are only here for another month and if, like me, you plan to get at least five in before they go, you’re going to have to get a move on.
Brunch is nice. It’s like breakfast, but also like lunch. It’s great on Sundays. You can have it out, you can cook it yourself. It’s very flexible. Brunch is nice.
I’m partial to a bacon sandwich.I like a full english too, but sometimes I just want to do things a little differently. In America the massive breakfasts are always my favourite meal. The concept of “Home Fries” makes me very happy. Potatoes? Fried? For breakfast? Winner. So last weekend I wanted to do a different take on the whole home fries thing, make it more seasonal and maybe spice it up a little. Sweet Potato Hash is what came of my adventure.
Number one, sweet potatoes are great. High in fibre, relatively low in carbs and deeeeelicious. In Autumn I tend to use them a lot, especially around Thanksgiving and Christmas time when they’re featured on every food blog around the web. If you’re a hater, this would work fine with normal potatoes too (Charlotte, probably) but the sweetness with the spice works really well here and creates a lovely balance. Number two, there’s a meat element here but there doesn’t haven’t to be. If you’re a veggie, just take that meat out and maybe add some green peppers or aubergine (mushrooms are the devil’s work so don’t even talk to me about that. I’m told it would probably work but I just don’t want to hear it, alright?). My original idea for this was to use lardons or pancetta, but alas the cupboard was bare. Instead I chopped up some leftover pork sausages and chucked them in. The char on the fatty meat is the best. Just use whatever meat you got!
You can fashion this dish to whatever suits your needs. I like it hot so I used 2 whole chillis and a good, thick paste of spices. Tone it down if you like, but I think the spiciness is all part of the fun. Alternatively, you could whack a little sour cream on the side to cool things down. Just tart the creamy stuff up with a little salt, a squeeze of lemon juice and some chopped parsley. For toast, you can bake your own bread if you’re feeling flash. I bet you’ll feel very accomplished. But let’s be honest, ain’t nobody got time for that on a Sunday morning. Pick up a good loaf from your local baker or supermarket. The crustier the better. Sliced white won’t cut it here.
I’d make this dish again in a heartbeat, in fact, I may well make it tomorrow. It’s a different take on a traditional brunch and has an rooty, warming flavour ideal for this kind of year. Get your brunch on!
Ingredients (makes 2 generous portions)
1 Onion, diced
1 Large Sweet Potato, cubed
1/2 Cup of Chopped Sausages or Bacon (whatever you have)
2 Cloves of Garlic, thinly sliced
2 Birds Eye Chillis, diced
1 tsp Cumin
1 tsp Garam Masala
1/2 tsp Nutmeg
Salt to taste (I used approx 1 tsp)
4 Slices of Crusty Bread
Chopped Parsley to Garnish
1. Once you’ve done all your chopping, get the onion in a frying pan over a medium heat with a tsp of oil (I used a light olive). We want to brown these guys not just soften them, so don’t be tempted to turn the heat to low. After five minutes, add in the garlic and the chillis. Keep it moving and keep an eye on it, we want the edges to catch but we don’t want to burn it to a crisp. You want to add the garlic to the pan after the onions are already partially cooked as garlic needs far less cooking time and can turn bitter. This way your slices will be browned and chewy upon plating up, not burnt.
2. Throw in the meat and cook for five minutes. The edges should be turning brown when you add the sweet potato. Turn the heat down to low and leave for five more minutes. When everything but the potatoes are starting to form a crust (they’ll look a little anaemic – it’s ok), throw in the spices and mix to coat all the ingredients in the pan. Pour in half a cup of tap water, turn the heat up to medium-high and cover with whatever you can find. As long as there’s some steam circulating you’ll be fine, no need to worry about a perfect fit.
3. After ten minutes remove your lid. The water should have reduced to a paste and the potatoes should be starting to get tender. If a few bits look black, no worries, the char only adds to the flavour. At this point, use your judgement. If your potatoes are still solid, add some more water and recover for a little while longer. If they’re just a little hard in the middle, keep them over the heat for another few minutes until a fork goes through easily. Season with a sprinkle of salt.
4. When the potatoes are soft in the centre, make two gaps at the edge of your pan for the eggs. Crack them in and leave to cook for approx 4 minutes. They’ll be done when the edges start curling up from the pan. While they’re frying, toast your 4 slices of bread. Pile them on 2 plates and drizzle with olive oil. Carefully remove your potatoes from the pan and spoon them on top of the toast. Then use a fish slice to place your egg on top. Sprinkle with a little more salt and some chopped parsley. Serve alongside a little bottle of Tabasco.
I’m learning to cook frugally and I’m not very good at it. The sight of leftovers turns me cold. Wilted greens, hardened chicken, mushy noodles; none of that stuff is my bag. Surprisingly though, I’m scraping by. A good thing – meal planning comes naturally to me, a control freak through and through. Reusing ingredients isn’t the problem (I’d eat beetroot, chicken, cabbage or whatever for 5 days in a row without complaint), it’s just that congealing, sorry-looking mess in the tupperware container on the 2nd shelf down that I take issue with.
A few weeks ago Matt and I were set to tuck into a creamy noodle soup for tea, a loose take on a Malaysian laksa we’d made on the weekend that was absolutely glorious the first time around. For reasons even I don’t understand, I couldn’t face eating what was left unless I created something, just a little something, slightly different to go with it. A dumpling, perhaps, or one of those delicious fried snacks that help you start off a thai takeaway before you hit the gang panaeng head on. Our usual store of frozen gyoza skins were sadly sacrificed in the move, plus with a lack of filling options, nothing defrosted and less than £3 in my purse, those little parcels I know and love seemed truly unobtainable. With a can of Green Giant staring at me out of the store cupboard, I came up with the plan. A quick trip to Co-op and £1.50 later, I was back with spring onions and chillies to fry up some sweetcorn fritters.
Served with a tangy, salty dipping sauce, these fritters were an ideal accompaniment to our fiery, fragrant soup. I think the first time I made them they ended up a little big. There wasn’t quite as many crisp outer edges as I would’ve liked. When I revisited the recipe this weekend I made sure to keep the dollop of batter to no more than a modest tablespoon full. It pains me to say it, but heaping here is not the way to go.
I’m really looking forward to making these again, maybe this time with a dishful of Singapore Noodles, or alongside pork potstickers and thai fishcakes when I have friends round and want to impress. From cupboard to plate these took no longer than 20 minutes and the batter can be made in advance as well as frozen to make the after work prep even easier. What I like even more, is that they’re easily adapted to suit fussy eaters. As long as your guest doesn’t hate corn itself, you can spice the little cakes to adapt to anyone’s tastes. Add an extra chilli, lemongrass and coriander for something quite delicate and fragrant, or grind up coriander seeds, star anise and Szechuan peppercorns for something more warming.
Ingredients (Makes 12 Fritters)
For the Batter:
1.5 Large Tins (roughly 400g) Sweetcorn
2 Red Chillis
5 Spring Onions
1/4 cup Sweet Chilli Sauce
1/4 cup Light Soy Sauce
1 tsp Fish Sauce
1 tbsp Rice Wine
1. Chop your spring onions and your chilli as roughly or as finely as you like. I tend to leave my onions fairly chunky to add a bit of texture to the mix. Drain your sweetcorn. Combine your veg in a bowl and set aside.
2. In another bowl, mix your flour, baking powder and paprika. Add salt and pepper to taste, I use around a teaspoon of each. When the dry ingredients are well combined, crack your eggs into the bowl and beat. Next, pour your milk in slowly while you mix it to combine. You may not need all of it, depending on how thick you want your batter. I tend to add milk to mine until it’s roughly the consistency of custard.
3. Take your batter and add it a little at a time to the bowl which contains your veg. Mix it through until it coats each kernel of corn but you don’t want too much excess. Heat a 1cm high layer of vegetable (or another flavourless) oil in a large frying pan. Olive oil isn’t a good choice here as it will take longer to reach the desired temperature and will leave the fritters with a distinctive taste. Plus, it’s expensive!
4. To test if the oil is hot enough to fry in, I take a chopstick I got from Shop-Chopsticks and dip it into the oil. Any thin, wooden utensil will do – try the end of a wooden spoon! If you spot small bubbles around the edge of the stick, your oil is ready to go. Grab a table spoon of your batter mix (remember, don’t over do it!) and splosh it into the pan. I managed to fit about 5 fritters in but it’ll depend on the size of your pan.
5. Leave the fritters to cook for 1 to 2 minutes on the first side and then flip them. They should be a lovely golden brown colour. When they’re done on the other side (they should need slightly less time after the flip!) lift them out of the oil and onto a piece of kitchen roll or a clean tea towel. This will help soak up the oil so they retain their crispiness. Repeat with the next batch.
6. While your second and third batch cook, mix up the ingredients for the dipping sauce in a small dish or ramekin. When the fritters are all done, sprinkle with salt and pepper and a little fresh coriander if you have it. Wolf down like your life depends on it.
Lil | Leeds | Big Eater
Hey, I'm Lil. I'm a freelance food and drink consultant living in Leeds, West Yorkshire. My life revolves around my next meal, and this is where I come to talk about it.
Whip Until Fluffy is also where I share my recipes and practice my styling & photography skills. I'm a new mum to twin girls Nina and Ada, so there'll be a bit of parenting chat, plus a good ol' ramble about things I like and places I visit.
For now, take a look around, but if you fancy a chat you can find more of me via the channels below.