SWEETCORN FRITTERS
These little discs of deliciousness are well worth the effort, or at least the attempt. Just kidding – they are ridiculously easy to make! They pair great with virtually everything, and are equally as enjoyable on their own.
- 300g tin sweetcorn
- ½ red onion
- ½ courgette
- 1 cup plain flour
- ½ cup water or milk
- 1 bunch fresh coriander
- ½ tsp baking powder
- 1 tsp salt
In a medium-sized bowl whisk the flour, milk/water, salt and baking powder together.
Roughly grate the courgette and finely chop the red onion and coriander. Add these to the flour mixture and stir through. It might look like you don’t have enough batter, but this is good – the batter is only there to glue it all together.
Heat some oil in a frying pan over medium to low heat. Add two tablespoons of the mixture to the pan per fritter. It is handy to fry multiple at a time. Watch ‘em sizzle.
Once you see bubbles start to form on the surface, then flip, and fry until golden brown on both sides. Why not tuck your taste buds in to a treat and eat them with the sun-dried tomato hummus recipe below. Yummy notion-y goodness.
SUN-DRIED TOMATO HUMMUS
Who doesn’t adore a bit of hummus? Well, perhaps some folks don’t but I suspect it holds a place in the hearts of many. If homemade hummus sounds like a dollop of unnecessary palaver, allow this easy-peasy recipe to win you over. Although sun-dried tomatoes and tahini are specialty items, Tesco sells their own brand versions at a cheaper price (not sponsored). Make sure to purchase the jarred sun-dried tomatoes in oil, not the extra dry ones. Enjoy!
- 1 400g can chickpeas, drained and rinsed
- 2 cloves of garlic
- Juice of one lemon
- 2 tbsp tahini
- Half a cup of sun-dried tomatoes, drained
- 4 tbsp olive oil
- 2 tbsp water
- 1 tsp turmeric
- 1 tsp salt (add more if you’re salty)
- ½ tsp smoked paprika
This recipe is relatively straightforward. Just add all your ingredients to a food processor or blender and blend. If you do not have a food processor, you can just mash everything together with a fork as long as you’ve finely chopped the garlic and the sun-dried tomatoes. It might just be a little chunkier than usual, but it will taste divine.
