Sweetcorn beignets
By Tom Kerridge
Contains pork – recipe is for non-Muslims only
Serve these crunchy snacks as a canapé with salsa for dipping, or as a side dish with steak or roast chicken. They also make a great brunch dish with eggs, bacon or avocado
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Prep:10 mins
Cook:25 mins
- More effort
Nutrition per serving
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kcal 124
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fat 6g
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saturates 1g
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carbs 13g
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sugars 2g
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fibre 2g
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protein 2g
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salt 0.2g
Ingredients
- 3 sweetcorn cobs, cooked, kernels sliced off
- 200g tapioca flour
- 150g polenta
- ½ tsp bicarbonate of soda
- ¼ tsp garlic powder
- ¼ tsp chilli flakes
- 1 tsp cumin seeds, toasted
- 330ml cider
- sunflower oil, for frying
- flaky sea salt, to serve
- 1 tbsp rapeseed oil
- 2 medium courgettes, finely diced
- 1 green chilli, diced
- 1 garlic clove, grated
- 1 green tomato, diced
- 1 tsp chopped coriander
- juice 1 lime
Method
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.
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.
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.
