Drive around the highways and by-ways this time of year around any part of Ireland and you'll spy fields bursting with sweetcorn ripening. No truer herald for the end of summer and the start of autumn is there than the start of sweetcorn season.
Drive around the highways and by-ways this time of year around any part of Ireland and you’ll spy fields bursting with sweetcorn ripening. No truer herald for the end of summer and the start of autumn is there than the start of sweetcorn season.
Bright yellow jewels of sunshine do well to raise the spirit on drab grey autumn days, and it’s great to see supermarkets as well as farmers markets selling sweetcorn still encased in their green leaves rather than only experiencing them pre-cooked and vacuum packed or tinned on the shelves. Reduce any waste by keeping the leaves and store in the fridge in an air tight container to save and when ready have a go at making some Mexican Tamales!
Sweetcorn is so versatile and adds interest to all kinds of dishes. Pair sweetcorn with seasonal local lobster and cook up a sweet and creamy chowder; mix it up with black beans and green bell pepper, cumin and coriander for a refreshing bean salad or create a salsa with vine ripened tomatoes, spring onion and paprika and serve it up with some chicken parma (check out my slimline and tasty version here). Or make a cheap, tasty and very filling meal by whipping up a quick batch of these sweetcorn fritters! Pair it with lime and chilli marinaded skewered prawns and a seasonal salad tossed in a simple vinaigrette.
This recipe makes about 8 fritters (more or less depending on the size), but the good news is that if you can’t eat them all up when you’ve cooked them they heat up well in a microwave the following day making a quick and easy lunch time snack. Adding a little bit of bicarb soda helps the fritters to puff up and rise a little bit.
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