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Crispy sweetcorn nuggets with crème fraîche and chilli sauce

The sweetness of the corn in these crispy, crunchy sweetcorn croquetas is tempered by the mellow, earthy spicing and brought to life by the fresh chilli and lime

Ingredients

Ingredients

360g fresh sweetcorn (from about 3 cobs)
Large bunch coriander
1 egg
3 limes, juice of 2, and 1, quartered for wedges
1½tsp baking powder
6 spring onions, finely chopped
2 red chillies, finely chopped
3 cloves garlic, crushed
120g gram flour
1 tsp ground cumin
1 tsp smoked paprika
1 tsp brown sugar
Rapeseed oil, for frying

To serve

Crème fraîche
Chipotles en Adobo or Belazu Smoked Chilli Harissa paste
  1. Method

    Step 1

    Cut the corn from their cobs using a sharp knife. Place half the sweetcorn in a mini food processor and blitz for 20-30 seconds. Mix this with the rest of the corn in a large bowl.

    Step 2

    Finely chop the coriander stalks and leaves – you want about 30g – and reserve some leaves to garnish. Briefly whisk the egg, add to the corn with the coriander, 2tbsp lime juice and the rest of the ingredients, apart from the rapeseed oil, and stir well to combine. Season generously with salt and freshly ground black pepper.

    Step 3

    Pour enough oil into a saucepan or wok, so that it is at least 5-7cm deep. Bring to a temperature of around 170°C – the mixture should sizzle and start to brown in 20-30 seconds. Make the nuggets by shaping the mixture between two dessert spoons and deep-fry in batches of 5-6, depending on the size of your saucepan or wok. Fry for about 2 minutes, until pale golden.

    Step 4

    Serve with a scattering of coriander leaves and wedges of lime, and bowls of crème fraîche and smoked chilli paste.