SWEETCORN FRITTERS WITH CHIPOTLE COD
Rustle up some sweetcorn fritters to enjoy with cod in a spicy tomato sauce for a speedy midweek meal. It's ready in just 20 minutes
Provided by Esther Clark
Categories Dinner, Supper
Time 20m
Number Of Ingredients 11
Steps:
- Beat the eggs and flour together until smooth. Stir through the corn, spring onion and some seasoning.
- Heat half the oil in a medium non-stick frying pan. Pour in the batter and fry over a medium heat for 3 mins on each side until golden.
- Heat the grill to high. Heat the remaining oil in a frying pan and cook the garlic and tomatoes for 5 mins. Stir through the chipotle and the lime juice and zest.
- Meanwhile, cook the fish on a baking tray under the grill, set to medium-high and cook for 3-4 mins on each side.
- Slice the corn fritter into four and divide between two plates. Sprinkle over the coriander and serve with the fish and chipotle tomatoes.
Nutrition Facts : Calories 409 calories, Fat 15 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 11 grams sugar, Fiber 5 grams fiber, Protein 43 grams protein, Sodium 0.9 milligram of sodium
PRAWN & SWEETCORN FRITTERS
These little starters tick all the boxes - healthy, quick and incredibly moreish!
Provided by Barney Desmazery
Categories Buffet, Starter
Time 25m
Number Of Ingredients 11
Steps:
- Tip the flour, baking powder and ½ tsp salt into a bowl or jug. Whisk in the eggs and milk to form a thick smooth batter. Stir the curry paste into the batter and mix until combined. Tip the sweetcorn, spring onions, coriander and prawns into another larger bowl.
- Pour the batter onto the sweetcorn, mix and fold through to combine. Heat a few tbsp of oil in a large, non-stick pan until hot. Fry large spoonfuls of the batter at a time (do this is batches), for about 2 mins each side, or until golden and cooked through. You will make about 8-10. Keep warm in a low oven while you cook the rest. Serve with sweet chilli sauce.
Nutrition Facts : Calories 399 calories, Fat 22 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 4 grams sugar, Fiber 2 grams fiber, Protein 16 grams protein, Sodium 1.04 milligram of sodium
CHIPOTLE SHRIMP AND CORN CHOWDER
This is one of the best soups I have ever tasted! It is a perfect blend of smoky and spicy. I always quadruple the recipe to feed a crowd. I got this from Cuisine at Home and it has become a favorite with my family and friends. Do yourself a favor and try this recipe!
Provided by MamaJ
Categories Chowders
Time 40m
Yield 5 1/2 cups, 4 serving(s)
Number Of Ingredients 15
Steps:
- Saute bacon in a large pot over medium heat until crisp.
- Add onions,celery and garlic and saute 3-4 minutes, being careful not to burn the garlic.
- Stir in flour and cook one minute.
- Deglaze with sherry, stirring to scrape up bits from the bottom of the pot.
- Stir in broth, corn, potatoes, milk, chipotles, and thyme. Bring to a simmer and cook 15 minutes.
- Add shrimp and cream to soup.
- Add salt to taste.
- Simmer 5 minutes to cook shrimp.
- Serve.
- * This is very spicy. Start with 1/2 -1 Tbsp and work your way up according to taste.
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CORN AND PRAWN FRITTERS RECIPE | YOUR ULTIMATE MENU
From yourultimatemenu.com
5/5 (5)Estimated Reading Time 2 mins
- PREPARE SALAD Trim the ends off the beans and cut in half. Microwave for 1-2 minutes, until tender. Dice tomatoes and avocado, if using. Divide spinach leaves, beans, tomato, avocado, parmesan and chives between individual plates. Whisk together the olive oil, lemon juice, mustard, honey and a pinch of salt and pepper (I like to shake the ingredients together in a small jar). Drizzle over the salad.
- MAKE FRITTERS Place corn in a medium-large bowl. Use a stick blender or food processor to roughly puree about half of the corn (leave the rest as whole kernels). Chop the prawns into small pieces, grate the courgette and finely dice the onion. Add to the corn together with the coriander, chives and eggs. Stir until well combined. Add the flour, baking powder, paprika, salt and pepper and gently mix together.
- Heat the oil in a large frying pan over a medium-high heat. Dollop large spoonfuls of mixture into the frying pan and cook for 2 minutes on each side, until golden brown. Don't press down on the fritters while they are cooking (they’ll stay lighter and fluffier if you don’t). Place cooked fritters on a wire cooling rack while you cook the remaining mixture.
- MAKE SOUR CREAM SAUCE While the fritters are cooking, whisk together yoghurt, sour cream and wholegrain mustard. Season to taste with salt and pepper.
CHIPOTLE SHRIMP BURRITOS WITH AVOCADO CREMA
From foodiecrush.com
5/5 (4)Total Time 2 hrs 25 minsCategory Main CourseCalories 569 per serving
- Blend chipotle peppers, adobo sauce, garlic, honey, 2 tablespoons of olive oil and cinnamon in a food processor until smooth. Place shrimp in a gallon Ziploc freezer bag with chipotle mixture and marinate in fridge for 1-2 hours.
- Meanwhile, place avocado halves, crema and Hatch green chile enchilada sauce in a blender and mix to combine. Add a tablespoon of water or more enchilada sauce to desired consistency. Refrigerate until ready to assemble burritos.
- Cook rice according to package directions. Fluff rice and add the juice of one lime and cilantro leaves. Keep warm on low heat.
- Bring a heavy bottom skillet or cast iron skillet to medium high heat and add remaining tablespoon of olive oil. Once hot add shrimp in batches taking care not to overcrowd pan. Cook for 2 minutes each side then flip and cook for an additional minute. Remove from pan and continue until all shrimp are cooked.
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