Crunchy corn fitters with grilled baby marrow

Recipe from: 6/1/2001 12:00:00 AM
Ingredients 12
Servings 2
Time

Ingredients

  • 1
    large bunch basil, shredded
  • 225
    ml
    milk
  • 175
    g
    flour, sifted
  • 2
    eggs
  • 2
    ml
    paprika
  • 5
    ml
    baking powder
  • 5
    ml
    sugar
  • salt and freshly ground black pepper
  • 410
    g
    corn kernels, drained
  • 30
    ml
    olive oil
  • 300
    g
    baby marrows, cut lengthways
  • olive oil for brushing
 

Method

 
Combine basil, milk, flour, eggs, paprika, baking powder, sugar, salt and pepper in a large bowl and stir well to make a smooth, thick batter. Add corn and toss to coat. Heat oil in a nonstick frying pan. Spoon 2 large spoonfuls batter into the pan. Fry until golden, turning once. Keep warm. Brush baby marrows with a little oil and fry in a ridged cast-iron griddle on both sides until blistered and soft. Stack corn fritters and baby marrows on a plate. Serves 2
 

Read more on: shallow-fry
 

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