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.
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.
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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
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
Oil, for frying (such as vegetable or groundnut)
Tabasco Habanero Sauce
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.