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Manchego and corn fritters
Makes about 40
“I enjoyed great tapas at Leederville’s Duende. The corn fritters were perfect – light and crisp on the outside and soft and creamy on the inside. Would Sarah Breagle share the recipe?”
Daisy Chan, Brisbane, Qld
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Manchego and corn fritters
Serves
8
Cooking Time
Prep time 30 mins, cook 2 hrs 15 mins (plus infusing, chilling)
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25 gm
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butter
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2
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corn cobs, kernels only
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1
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onion, finely chopped
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60 gm
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Manchego, finely grated (see note)
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For deep-frying:
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vegetable oil
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100 gm
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(2/3 cup) plain flour
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1
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egg, beaten with 100ml milk
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100 gm
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panko crumbs (see note)
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| Capsicum jam |
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50 ml
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olive oil
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1
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onion, thinly sliced
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50 gm
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caster sugar
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50 ml
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sherry vinegar
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3
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red capsicum (about 800gm), seeds removed, thinly sliced
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| Béchamel |
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500 ml
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(2 cups) milk
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2
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fresh bay leaves
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2
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thyme sprigs
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2
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garlic cloves, crushed
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1
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clove
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125 gm
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butter
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175 gm
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plain flour
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1
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For capsicum jam, heat olive oil in a large saucepan over medium heat. Add onion and stir occasionally until soft and just starting to colour (7-10 minutes). Add sugar and cook until starting to caramelise (5-7 minutes). Deglaze with vinegar, then add capsicum, and stir occasionally until jammy in consistency (1-1½ hours). Makes 1 cup and will keep in a sterilised jar in a refrigerator for up to 3 weeks.
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2
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Meanwhile, for béchamel, combine milk, herbs, garlic and clove in a saucepan over medium heat and bring to a simmer. Stand for 1 hour for flavours to infuse. Strain into a clean saucepan and warm over low heat (5 minutes). Meanwhile, melt butter in a saucepan over medium heat, add flour and stir until sandy in colour (2-3 minutes). Gradually add infused milk, a ladleful at a time, whisking after each addition to incorporate, then cook, beating vigorously with a wooden spoon until thick and smooth (3-5 minutes). Set aside and keep warm.
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3
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Melt butter in a frying pan over medium heat, add corn and onion, season to taste and cook until soft (10-12 minutes). Process two-thirds of corn mixture in a food processor until smooth, transfer to a bowl, add remaining corn mixture and Manchego, then stir through béchamel and season to taste. Spread on a tray and refrigerate until firm (1-2 hours).
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4
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Heat vegetable oil in a deep-fryer or deep saucepan to 180C. Roll heaped tablespoons of corn mixture into balls and place on a baking paper-lined tray. Place flour, egg mixture and crumbs in separate bowls. Dip balls into flour, then egg and then crumbs, shaking off excess. Deep-fry in batches until golden (2-3 minutes). Drain on absorbent paper, season generously with sea salt and serve immediately with capsicum jam.
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Note Manchego is a Spanish sheep’s milk cheese that is available from specialty cheese shops. Panko crumbs are Japanese-style breadcrumbs that are available from Asian stores and select supermarkets.
RECIPE Sarah Breagle, Duende
PHOTOGRAPHY Chris Chen
STYLING Vanessa Austin
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