Corn & Edamame Fritters & Whipped Feta
An upgrade on a childhood favourite. Great for planchas and hot plates or perfect for a skillet over gas, charcoal or fire. I used the Weber Slate for this cook. Delicious for brunch, canapés or even cold for picnics.
Ingredients
Makes 12 – 18 (depending on size)
150g plain flour
1 egg
175ml milk
½ brown onion, diced
150g bacon lardons
3 tbsp corn kernels
3 tbsp edamame beans
1 tbsp capers
50g cheddar cheese, grated
50g parmesan cheese, grated finely
Small handful parsley (extra to garnish)
Salt and pepper
Knob of butter for cooking
WHIPPED FETA
200g feta
275g cream cheese
1 lemon, juice and zest
1 tps Dijon mustard
1 tbsp olive oil
black pepper
Method
1. On your plancha or in a skillet pan over the heat, cook your bacon lardons until brown and crispy. Remove and let cool.
2. Put flour in a bowl and create a well, add egg, mix in and gradually add milk until to get a batter consistency.
3. Add corn, beans, onion, capers, bacon, cheeses, chopped parsley and salt & pepper. Mix well.
4. Heat plancha/pan to a medium heat, add a knob of butter, then spoon on mixture. Go slightly bigger for brunch or smaller for canapés.
5. In a bowl, blend feta, cream cheese, lemon zest and juice, mustard, pepper and oil until light and creamy.
6. Serve fritters warm or cold with a dollop of whipped feta and a sprinkling of parsley.
More Recipes Ideas from Kelly Bates
Method
1. On your plancha or in a skillet pan over the heat, cook your bacon lardons until brown and crispy. Remove and let cool.
2. Put flour in a bowl and create a well, add egg, mix in and gradually add milk until to get a batter consistency.
3. Add corn, beans, onion, capers, bacon, cheeses, chopped parsley and salt & pepper. Mix well.
4. Heat plancha/pan to a medium heat, add a knob of butter, then spoon on mixture. Go slightly bigger for brunch or smaller for canapés.
5. In a bowl, blend feta, cream cheese, lemon zest and juice, mustard, pepper and oil until light and creamy.
6. Serve fritters warm or cold with a dollop of whipped feta and a sprinkling of parsley.
