Sweetcorn Fritters with Red Onion Relish & Purity’s Mad Goose

I actually made these fritters simply to have something to eat with some Red Onion relish. That’s the kind of guy I am; someone who looks at the larder and says ‘I need to do something with those Red Onions’. Sigh. So sad.

Anyway, the relish couldn’t be easier to make, and it’s pretty versatile. In fact, it’s not even a relish, really. Simply slice your onion, and lightly saute them in a pan until soft. Turn up the heat – watching like a hawk – and then add a splash of just-boiled water. Slam the lid on, and turn the heat back down. That little hit of steam will just puff the onion up a little, softening it as well.

Then just add brown sugar – you could use Maple Syrup if you wanted – and a splash of Tabasco. Simmer, stirring, until the onion has broken down and turned jammy. Done. It can be used as a dip (as here) or as a topping for burgers, steaks and sausages; it’s particularly good for sausages.

So; Corn fritters. Interesting little guys for when you fancy something a little lighter. This is a recipe Nigel Slater goes by, which means it’s good enough for me! To start, take fresh heads of sweetcorn (don’t use tinned, they just don’t work) and with a sharp knife (be careful!) remove all the kernels. Put them in a bowl with some chopped fresh Coriander and a chopped, de-seeded green chili and bind it all with a beaten egg, salt, white pepper, and one large tbsp of self-raising flour.

The only fiddly bit comes up now; whisk an egg white until stiff and dump this into the mixture. That’s the fritter batter done; all you need to do know is melt some butter  in a pan, and dollop the batter in when the butter/oil is sizzling.

When that side is browned, turn once with a spatula, cook the other side and remove to a warmed oven when cooked, so you can get on with the next batch.

There you go; a little snack with tonnes of taste. There’s a lot of sweetness going on here, so a salad of Tomato and fresh Coriander provides a little acid to go with that.

Beer-wise, Purity’s Mad Goose (4.2%abv) is a good choice. Full in body, this amber ale has a lovely, earthy-hedgerow hop aroma which comes back in the slightly herbal, peppery finish. It’s light, well balanced, and has a little kernel of toffee at the heart of it. Looking across Purity’s range, I’d probably give both  Pure Gold and Pure UBU a chance with this veggie supper, too.

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About leighgoodstuff

Blog: https://goodfoodgoodbeer.wordpress.com/ I'm Leigh Linley; born and bred in Leeds, and writing about it since 2005. TGS exists solely to highlight the great beers that are out there; brewed with passion by Craft Brewers around the World. I also edit the 'Tavern Tales' section of Culture Vulture, which looks at Pubs and Pub Life rather than the beer in the glass.

Posted on 29/07/2012, in Beer and Food, Uncategorized and tagged , , , , , , , , . Bookmark the permalink. 2 Comments.

  1. These sound tasty even though I’m a dedicated carnivore 😉

    P.S You’re not alone in that fridge thing, I do it all the time 😉

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