Thursday 28 June 2007

chil·li corn nib·bles

Corn and chilli, a perfect match.

A store cupboard snack, perfect for eating while relaxing. Perhaps when playing cards while enjoying a glass of wine. Or for some impromptu nibbles when cracking open a bottle of wine with some friends seem like a good idea. Or even if you aren't hungry enough for a proper meal but know you should have something to eat or regret it at about 1am when you wake up hungry.

Actually they would be pretty good for when you do wake up at 1am hungry . . .
Chilli Corn Nibbles
Enough for a good snack for a couple of hungry people

1 egg
a good glug of Tabasco
1 tablespoon olive oil
white pepper
2 heaped tablespoons of flour
1/2 teaspoon baking powder
splash of milk
1 cup frozen corn kernels
Olive oil for frying

Beat the egg with the Tabasco, oil and the salt and pepper. Mix in the flour and baking powder and enough milk to make a thick batter. Mix in the corn and leave to stand for about 30 minutes.
Heat a frying pan to medium hot with a good layer of olive oil and fry teaspoons of the mixture until golden and crispy. Keep the fritter warm in a low oven between batches and serve with a chilli sauce.

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