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Jerk Spiced Corn Fritters with Sour Cream and Hot Sauce

December 16, 2016

Jerk Spiced Corn Fritters

When it comes to hangovers I’m sorry to say that I have many points of reference, not that they get any easier. I think of the evolution of hangovers over a human’s lifetime as a bit like that diagram of the evolution of man but going backwards. When once it was possible to giddily make your way out into the world after a night on the tiles, it becomes increasingly difficult to even haul your ass out of bed before midday. The still young adult starts off – dare I say it – almost enjoying a hangover, then progresses through various stages of increasing pain before reaching full-blown knuckle dragging misery.

I have written before that taming the hangover is like dealing with a ferocious beast – you’d better tread carefully because one wrong move and it’s all over. The hangover is something that needs minute-by-minute management, and although I consider myself an expert everyone is different. I am very fussy about food, for example, to the point where things I usually adore, like eggs, cannot pass my lips post-booze. This is a recent development likely to change at any moment. I also can’t stick tea; so where usually I’m a ten cups a day gal, the morning after it’s just rancid tannic bile.

Jerk Spiced Corn Fritters

This is a recipe for a level 2-3 hangover (out of 5). I say that because it does require you to stand up in the kitchen, mix things together in a bowl and fry the results in a pan. The fritters are excellent, though, because a) they’re fried b) they’ve got corn and sour cream and c) they’ve got habanero sauce and I think we all know that it’s my absolute favourite chilli. Make these, pile them up and eat them in bed while binge-watching Netflix.

If you like this recipe, you may also like: 

Sweetcorn and Kimchi Fritters
Salt Fish Fritters
Beetroot and Feta Fritters and Carrot and Coriander Fritters
Jamaican Sweetcorn Soup 
Jerk Chicken 

Jerk Spiced Corn Fritters with Sour Cream and Hot Sauce

This makes 15-20 fritters (depending on how large you make them)

2 x 198g cans (pre-drained weight) sweetcorn, drained
140g plain flour
¼ teaspoon baking powder
220ml milk
3 spring onions, very finely sliced
Handful coriander leaves, chopped
2 teaspoons ground allspice
1-2 teaspoons Tabasco Habanero Sauce  (remember you’ll add more at the table/in bed)
1 egg, beaten lightly with a fork
Salt
Oil, for frying (such as vegetable or groundnut)

To serve

Tabasco Habanero Sauce
Lime wedges
Sour cream
Coriander
You could also add some grilled bacon…

Sift the flour into a large bowl with the baking powder. Pour in the milk and mix well to make a smooth batter.

Add the sweetcorn, coriander, allspice, spring onion, Tabasco and egg and season with two large pinches of salt.

Heat a 1cm depth of oil in a heavy based frying pan or skillet and wait until it starts shimmering, but not smoking. Turn the heat to medium-high. Drop a tablespoon of the batter into the oil at a time and flatten it out into a round fritter shape. It will take a few minutes to turn golden on the underside – you can then flip it over and brown the other side.

Be wary as the oil will spit a little and splash as you turn them. Set aside to drain off excess oil on kitchen paper. To serve, add lime wedges, sour cream and more coriander and Tabasco alongside.

This recipe was commissioned by Tabasco. All content was written and created by me and I retain full editorial control. 

 

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8 Comments

  • Reply Mark December 16, 2016 at 5:10 pm

    I am sure a key part of this cure is the pint of Bloody Mary I see in the pic. I will try this tomorrow as I am currently going thru a Nigroni phase…

    • Helen Graves
      Reply Helen Graves December 16, 2016 at 5:12 pm

      OUCH Negroni hangovers! This will sort you out.

  • Reply steves December 16, 2016 at 5:37 pm

    In the unlikely event you don’t already own it, this small book is essential for the booze-abusing chef:

    https://www.amazon.co.uk/Hungover-Cookbook-Milton-Crawford-ebook/dp/B009DJTQVS/ref=sr_1_1?s=books&ie=UTF8&qid=1481909338&sr=1-1&keywords=hungover+cookbook

    It is based on the P.G. Wodehouse ‘type’ classification of hangovers, rather than the more intuitive numbers/level, but that guy was clearly a hangover connoisseur.

    • Helen Graves
      Reply Helen Graves December 16, 2016 at 5:40 pm

      I have seen the book! I don’t think I actually own it though. To be honest, it’s hard to know which books I own any more since they’ve taken over whole rooms.

  • Reply Alicia (Foodycat) December 16, 2016 at 6:31 pm

    I do love a corn fritter. When mildly hungover or not.

    • Helen Graves
      Reply Helen Graves December 16, 2016 at 7:14 pm

      Me too, Alicia. Me too. There’s a corn and kimchi fritter recipe on here which I also love.

  • Reply Gillie December 18, 2016 at 3:57 pm

    OOOH! I made these last night, they were divine! I substituted gluten free flour and they still came out marvelous. These will be a common visitor on our table. Mega thanks!!!

    • Helen Graves
      Reply Helen Graves December 18, 2016 at 3:59 pm

      Brilliant! I’m so pleased you enjoyed them 🙂 Thanks for letting me know, too.

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