Sweetcorn is now in season. If you purchase it or are able to pick it fresh from your garden or allotment and eat it within a day of bringing it into the kitchen, you are in for a real treat as the kernels will be succulent and sweet. Leave them hanging about for a few days and you will find that the sugar will begin turning into starch and the corn will begin losing that delicious just-picked taste.
To make around 6 you will need:
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4 oz (125g) ricotta or soft white goat’s cheese
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2 free range eggs
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2oz (50g) self raising flour
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Kernels from 2 sweetcorn cobs
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1 small green chilli - chopped fine
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Handful fresh parsley - chopped fine
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Olive or vegetable oil to fry
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Salt and freshly ground black peppercorns to season.
Method:
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Using a sharp knife cut the kernels from the cobs.
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Beat the eggs and place in a large bowl together with the ricotta, corn kernels, flour, parsley and chopped chilli.
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Add seasoning.
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Mix well, then cover and leave to stand in a cool place for at least 30 minutes.
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Heat a little oil in a large frying pan, and using a dessertspoon, add spoonsful of the mixture to the pan, allowing them space to spread.
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Cook gently, turning once the underside begins to brown.
Serve warm as a snack or as part of a main meal.
NOTE: Coriander can be used instead of parsley for extra flavour.