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Sweetcorn & Basil Fritters Recipe by Mark Greenaway

By Iain Fenwick

Chef Mark Greenaway is sharing his recipe for Sweetcorn and Basil Fritters, Smoked Salmon, Wilted Spinach, Semi-Dried Tomato, Poached Egg.

METHOD

For the semi-dried tomatoes:
Set the oven to the lowest setting. Spread the tomatoes, basil and garlic out on a baking tray. Place in the oven for 5-6 hours. Pick off the basil and garlic and discard. Store the tomatoes covered in oil for up to as month.
For the fritters:
Sift the flour into a bowl, making a well in the centre. Add the eggs and half the milk. Beat until smooth, then gradually whisk in the remaining milk. Stir in the sweetcorn, basil and salt. Heat and lightly oil a non-stick pan. Drop 2-3 heaped tbsp of the mixture into the pan and fry over a medium heat for 2-3 minutes on each side or until golden brown and cooked through. Repeat until all of the batter is used up
For the wilted spinach:
Rinse the spinach in a colander under cold running water and drain well. Heat the oil in a large pan, Add the drained spinach and allow to cook for about a minute, turning frequently. Season with sea salt.
To serve:
Stack the fritters, spinach, salmon and tomatoes and top with a poached egg

Ingredients
  • FOR THE SEMI-DRIED TOMATOES:
  • 4 small tomatoes, each cut into 6 sections
  • Handful of basil leaves, roughly torn
  • 1 garlic clove, roughly chopped
  • FOR THE FRITTERS:
  • 200g self-raising flour
  • 2 large free-range eggs, beaten
  • 300ml full-fat milk
  • 100g sweetcorn
  • Handful of basil leaves, roughly torn
  • Pinch of salt
  • A little rapeseed oil to cook
  • FOR THE WILTED SPINACH:
  • 500g spinach
  • Sea salt
  • Drizzle of rapeseed oil
  • TO SERVE:
  • 200g smoked salmon
  • 4 poached eggs