SWEETCORN BEIGNETS

Sweetcorn beignets image

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

Provided by Tom Kerridge

Time 35m

Yield makes 20

Number Of Ingredients 17

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

Steps:

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.

Nutrition Facts : Calories 124 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 2 grams protein, Sodium 0.2 milligram of sodium