This Gordon Ramsay Sweetcorn Fritters recipe is a crispy and savory dish, which is made with fresh sweetcorn and a smoky tomato relish. It’s the perfect brunch recipe, ready in about 25 minutes.
Jump to RecipeGordon Ramsay Sweetcorn Fritters Recipe Ingredients
For the Fritters:
- 90g plain flour
- 1.5 tsp baking powder
- ½ tsp salt
- 3 large eggs
- 500g frozen or fresh sweetcorn
- 6 spring onions, finely sliced
- 20g chopped coriander
- 10g diced green chilli
- Butter, for frying
- A splash of milk (if needed)
For the Smoky Relish:
- 1 tbsp olive oil
- 1 red onion, thinly sliced
- 1 red pepper
- 30 cherry tomatoes
For the Avocado Topping:
- 2 ripe Hass avocados
- 20ml lemon juice
- 10g chopped coriander
- Salt and pepper to taste
- Crème fraîche, to serve
How To Make Gordon Ramsay Sweetcorn Fritters Recipe
- Make the Smoky Relish: Heat the olive oil in a pan and gently sweat the sliced red onion until soft. Meanwhile, char the red pepper and cherry tomatoes under a hot broiler or over an open flame until the skins are blistered and blackened. Peel the skin from the pepper, dice the flesh, and combine it with the tomatoes and sweated onion in the pan. Cook down until it forms a chunky relish.
- Prepare the Avocado Topping: Halve the avocados, remove the stones, and scoop the flesh into a bowl. Add the lemon juice and chopped coriander. Smash with a fork to your desired consistency and season with salt and pepper.
- Mix the Fritter Batter: In a large bowl, whisk together the plain flour, baking powder, and salt. In a separate bowl, lightly beat the eggs. Pour the eggs into the dry ingredients and mix to form a batter. Stir in the sweetcorn, sliced spring onions, chopped coriander, and diced green chili. If the batter seems too thick, add a splash of milk to loosen it. Let the batter rest for 10 minutes.
- Cook the Fritters: Heat a knob of butter in a large non-stick frying pan over medium-high heat. Drop spoonfuls of the batter into the pan, being careful not to overcrowd it. Cook for 2–3 minutes on each side, until golden brown and cooked through. Wipe the pan clean between batches.
- Serve: Plate the hot fritters immediately. Top with a spoonful of the smoky relish, a dollop of the smashed avocado, and a quenelle of crème fraîche.
Recipe Tips
- Why should I rest the batter? Letting the batter rest for 10 minutes before cooking is a simple but crucial step. It allows the flour to fully hydrate, which relaxes the gluten and results in lighter, fluffier fritters.
- How do I prevent the fritters from burning? The butter in the pan can burn between batches. To ensure every fritter tastes fresh, wipe the pan clean with a paper towel and add fresh butter before you start the next batch.
- What if my batter is too thick? The consistency should be like a thick, drop-able batter. If it’s too thick and paste-like, the centers may not cook through. Loosen it with a splash of milk until it’s the right consistency.
- How do I get the best flavor in the relish? The key is to properly char the pepper and tomatoes. You want the skins to be well-blistered and blackened, as this creates the deep, smoky flavor that defines the relish.
What To Serve With Sweetcorn Fritters
These fritters are a fantastic brunch dish and pair wonderfully with:
- A perfectly poached egg
- Crispy bacon or pancetta
- A simple, peppery rocket (arugula) salad
- Smoked salmon
How To Store Leftovers
- Fritters: Store cooled fritters in an airtight container in the refrigerator for up to 2 days. Reheat in a dry pan or in the oven to re-crisp them.
- Toppings: The relish and avocado topping are best made fresh but can be stored in airtight containers in the refrigerator for up to a day. Press plastic wrap directly onto the surface of the avocado to prevent browning.
Sweetcorn Fritters Nutrition Facts
- Calories: 115kcal
- Carbohydrates: 15g
- Protein: 5g
- Fat: 4g
- Saturated Fat: 2g
- Sodium: 250mg
- Fiber: 3g
- Sugar: 5g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Can I use canned sweetcorn?
Yes, you can use canned sweetcorn. Just make sure to drain it very well and pat it dry before adding it to the batter to avoid making the mixture too wet.
Why are my fritters falling apart?
This is usually because the batter is too wet or you’re trying to flip them too early. Ensure your corn is dry and let the fritter cook for a solid 2-3 minutes to form a good crust before attempting to flip it.
Can I make the batter ahead of time?
It’s best to cook the batter shortly after it has rested. If you make it too far in advance, the baking powder can lose its potency, resulting in dense, flat fritters.
Gordon Ramsay Sweetcorn Fritters Recipe
Course: BreakfastCuisine: BritishDifficulty: Easy4
servings10
minutes15
minutes115
kcalCrispy on the outside, fluffy on the inside sweetcorn fritters, served with a smoky tomato relish and creamy smashed avocado.
Ingredients
Fritters: 90g plain flour, 1.5 tsp baking powder, ½ tsp salt, 3 large eggs, 500g sweetcorn, 6 spring onions, 20g coriander, 10g green chili, butter for frying.
Relish: 1 red onion, 1 red pepper, 30 cherry tomatoes, olive oil.
Topping: 2 ripe avocados, 20ml lemon juice, 10g coriander, crème fraîche.
Directions
- For the Relish: Sauté sliced red onion. Char the red pepper and tomatoes, then dice and combine with the onion. Reduce in the pan to form a relish.
- For the Avocado: Smash avocado with lemon juice and coriander; season.
- For the Fritters: Whisk flour, baking powder, and salt. Mix in eggs, then fold in sweetcorn, spring onions, coriander, and chili. Let batter rest for 10 minutes.
- Fry spoonfuls of the batter in butter over medium-high heat for 2-3 minutes per side until golden.
- Serve the hot fritters topped with the relish, smashed avocado, and a dollop of crème fraîche.
Notes
- Resting the batter for 10 minutes is key to making the fritters light and fluffy.
- Wipe the pan clean and use fresh butter between each batch to prevent a burnt, bitter taste.
- If the batter is too thick and paste-like, loosen it with a splash of milk to ensure the centers cook through.
- The smoky flavor of the relish comes from getting a good char on the peppers and tomatoes.
