CORN AND ONION FRITTERS WITH PEACH-CORANDER SALSA – 3/1 SEASONAL CHALLENGE RECIPE

fritters with peach salsa

Fritters aren’t something I grew up with; obscure pasta dishes and delicate stuffed vegetables were common around our home, but fritters were not. Not even remotely. I actually made fritters for the first time a couple of years ago, and I haven’t looked back since. They’re really versatile, they can help use up bits and pieces that you’ve got lying around the fridge or pantry, and they’re really satisfying—to make and to eat.

Please please please don’t let the long name of this dish, or the long list of ingredients deter you from trying it out. It’s actually really simple and quick to make (just under 30 minutes!), and I’m confident that after you make it once, you’ll be making fritters of all kinds pretty much all the time!

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My fail-proof fritter recipe is one from Ottolenghi’s Plenty, one of the cookbooks in my collection that gets used a lot—it’s been well-loved with dozens of pages covered in little oil and batter stains, flecks of dried herbs, and a fine film of flour.

For the dinner part of the 3/1 Seasonal Challenge that Consuelo (from honeyandfigskitchen) and I started, I knew I wanted to make fritters. I contemplated roast peach fritters, but felt they would be too much like a breakfast pancake, so I settled on making the salad part—the salsa—the part of the dish that would involve peaches. I really wanted to play with flavor and mix sweet ingredients with more robust, savory ones.

I used blood peaches for the salsa because unlike white or yellow peaches, they’re more tart that sweet, and I wanted that to play off the sweetness of the corn and onions in the fritters.

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I think it worked really well—the flavors were nicely balanced and the peach salsa gave the dish a bright, clean flavor. These fritters are best straight out of the pan while they’re still crisp, but if you don’t mind sacrificing that little bit of crunch, then they’re the perfect picnic food as they travel really well.

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Corn and Onion Fritters with Peach-Coriander Salsa

Adapted from the recipe for leek fritters in Yotam Ottolenghi’s Plenty

Makes 8 fritters, serves 4

For the fritters:

  • 150 ml olive oil
  • 1 large yellow onion, about 300g when trimmed
  • 150 g corn kernels, fresh (tinned will work in a pinch)
  • 2 red chilies, deseeded and finely chopped
  • 1 small bunch fresh coriander (about 20g), finely chopped
  • 1 tsp. allspice (ground)
  • 1 tsp. cinnamon (ground)
  • 1 tsp. salt
  • 1 tsp. soft brown sugar
  • 1 egg white
  • 1 egg
  • 120g self-raising flour
  • 1 tbsp. baking powder
  • 150 ml rice milk (you can use regular milk or soy milk)
  • 55g unsalted butter, melted and cooled

For the salsa:

  • 2 blood peaches, chopped into 0.5cm squares (roughly)
  • ¼ red onion, finely chopped
  • 1 small bunch fresh coriander (about 20g), finely chopped
  • juice of ½ a lemon

To make the salsa, mix all of the ingredients together and all to rest until the fritters are ready.

Cut the onion into half, and then into 2cm-thick slices. Place them in a frying pan with half of the olive oil and the corn kernels. Sauté until the onions are soft and lightly golden, about 15 minutes.

Place in a bowl and while still warm add the chilies, coriander, allspice, cinnamon, salt, and sugar.

In a separate bowl, whisk the egg white until it forms soft peaks, then gently fold into the vegetables.

In another bowl, whisk the flour, whole egg, baking powder, milk, and butter to form a batter. Once you have the batter, mix it in with the vegetables and egg white.

Place 2 tbsp of the olive oil in a large frying pan (I’ve used both a nonstick pan and an enamel-coated skillet with success) and place over medium heat. Spoon the mixture into the pan to make round(ish) fritters. You should be able to fit 3-4 in the pan at a time. Fry the fritters for 2-3 minutes per side, or until golden.

Once cooked, remove them from the frying pan and place on kitchen paper. Keep warm while the remaining fritters cook.

Serve friters with the peach salsa, some crème fraiche, a squeeze of lemon juice, and a crisp green salad.

x

-Stephanie

p.s. you can find my 3/1 Seasonal Challenge breakfast and lunch recipes here and here, and don’t forget to check out Consuelo’s recipes on honeyandfigskitchen! Want to do the next challenge with us? Leave a comment or drop me an e-mail!