Barden’s Bites: Indonesian Corn Fritters

Nigel Barden writes: "Riverford Farms have been incredibly successful and founder Guy Watson has been farming organically since 1985, initially with a wheelbarrow and a borrowed tractor on three acres of the Watson family farm in South Devon. It's now one of Britain's largest independent organic growers and their produce boxes for home delivery are magnificent. 

This recipe is from the book he's compiled with Jane Baxter, head chef at Riverford's award-winning restaurant, The Field Kitchen (Buckfastleigh, Devon), since 2005.

It's been a great year for British grown corn-on-the-cob and this dish is ever so simple, as really it's all about the assembly. I've included the prawns, as I'm a big fan, but for a purely vegetarian version, simply remove them. The rice flour ensures this is a gluten free dish and I served it with a sweet chilli dipping sauce.

The natural sweetness of the corn kernels is balanced by the heat of the fresh chillies and the spice of the cayenne pepper, cumin and coriander. To quaff alongside these beautiful flavours I've opted for a green wine, or certainly that's how it translates – Vinho Verde, from Quinta de Azevedo, in northern Portugal. The 2010 is currently on offer for £6.99 which makes it ace value and at 11% it won't be one requiring a post lunch siesta. It's lightly sparkling and it's enticing, clean, fruity taste makes it a perfect partner for these ace fritters.

Indonesian Corn Fritters
by Guy Watson and Jane Baxter from Riverford Farm – Recipes for Everyday & Sunday (published by Fourth Estate)

Serves 6
Prep time 20 mins
Cooking time 10-15 mins

The best way to get the kernels off the corn cob is to cut off the end to get a flat surface, then stand the cob on the chopping board. Using a small, serrated knife in a sawing action, cut off the kernels, working your way round the cob. The fritters can also be vegetarian – just substitute pieces of cooked aubergine for the prawns.

Kernels from 3 cooked sweet corn cobs
200g raw prawns, shelled, deveined and roughly chopped
2 tbsp finely chopped celery
1 garlic clove, crushed
2 chillies, deseeded if preferred, finely chopped
1 bunch of spring onions, or 1 onion, finely chopped
2 tbsp rice flour
2 eggs, beaten
1 tsp ground coriander
Pinch of ground cumin
Pinch of cayenne pepper
2 tbsp chopped coriander
1 tsp salt
Sunflower oil, for frying


Roughly chop the corn kernels and mix in a bowl with all the other ingredients except the oil until well combined.

Add a little oil to a non-stick pan.

When hot, add spoonfuls of the fritter batter and cook a few at a time, until golden brown and crisp on each side.

Nigel served this on a bed of leaves, with a sweet chilli dipping sauce.

Riverford Farm – Recipes for Everyday & Sunday is published by Fourth Estate and is available on Amazon.

Buy any amount of the award-winning Vinho Verde, Quinta de Azevedo 2010 while it’s still in stock and you will automatically enter our prize draw to win one of two copies of 'Riverford Farm – Recipes for Everyday & Sunday' by Guy Watson and Jane Baxter courtesy of Fourth Estate. 

Main Image by QuintanaRoo 

Written by: Nigel Barden

Nigel Barden 


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