Sweet corn and pea fritters with crab and apple salad

By Clodagh McKenna
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One of Ireland's top chefs, Clodagh McKenna, cooks up a late-summer dish using fresh seasonal veggies.



For the fritters:

  • 285 grams frozen sweetcorn, thawed
  • 150 grams garden peas, fresh or frozen
  • 100 grams flour
  • 1 teaspoon of baking powder
  • 2 eggs, lightly beaten
  • 1 spring onion, sliced
  • Sea salt and freshly ground black pepper

For the crab and apple salad:

  • 400 grams fresh crabmeat
  • 1 tablespoon crème fraiche
  • 1 teaspoon hot creamed horseradish
  • Pinch of ground cayenne pepper, to taste
  • 6 leaves of tarragon, thinly sliced
  • 2 apples, cut into thin matchsticks
  • Zest & juice of 1 lemon
  • Sea salt and freshly ground black pepper


  1. To make the sweetcorn and pea fritters, combine three-quarters of the sweetcorn and peas with the egg, flour, baking powder and half the spring onion in a bowl. Season with salt and pepper.
  2. Blitz half the mixture in a food processor, then combine with the remaining, unblended mixture to form a batter.
  3. Heat the oil in a frying pan. Add one tablespoon of the batter to the pan to form a fritter. Cook for one to two minutes each side.
  4. Repeat to make eight fritters.
  5. To make the crab and apple salad, mix all ingredients together.
  6. Spoon the crab and apple salad on top of the sweetcorn and pea fritter and serve.


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