Sweetcorn beignets
- Preparation and cooking time
- Prep:
- Cook:
- More effort
- makes 20
Skip to ingredients
- 3 sweetcorncobs, cooked, kernels sliced off
- 200g tapiocaflour
- 150g polenta
- ½ tsp bicarbonate of soda
- ¼ tsp garlic powder
- ¼ tsp chilli flakes
- 1 tsp cumin seedstoasted
- 330ml cider
- sunflower oilfor frying
- flaky sea saltto serve
For the salsa
- 1 tbsp rapeseed oil
- 2 medium courgettesfinely diced
- 1 green chillidiced
- 1 garlic clovegrated
- 1 green tomatodiced
- 1 tsp chopped coriander
- juice 1 lime
Nutrition: per serving
- kcal124
- fat6g
- saturates1g
- carbs13g
- sugars2g
- fibre2g
- protein2g
- salt0.2g
Method
step 1
First, make the salsa. Heat the oil in a frying pan over a medium-high heat and fry the courgettes for about 3 mins until lightly coloured. Remove from the pan and mix with the chilli, garlic, tomato and coriander while the courgettes are still hot. Leave to cool, then finish with the lime juice and some seasoning. Set aside.
step 2
In a food processor, whizz a third of the corn kernels to a purée. Transfer to a large bowl and combine with the tapioca, polenta, bicarb, spices and some seasoning, then whisk in the cider. Tip in the remaining sweetcorn and give everything a stir to make a batter.
step 3
Heat a deep-fat fryer to 180C or until a piece of bread browns in 20 secs, or fill a large, heavy-based saucepan with oil. Working in batches, deep-fry large spoonfuls of the batter for 1-2 mins or until golden, then remove with a slotted spoon onto a baking tray lined with kitchen paper. Sprinkle with flaky sea salt and serve with the salsa. For more info on deep-frying safely, see our guide.
