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Sweet corn and pea fritters with crab and apple salad
One of Ireland's top chefs, Clodagh McKenna, cooks up a late-summer dish using fresh seasonal veggies.
SERVES
3
TO
4
Ingredients
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
Directions
- 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.
- Blitz half the mixture in a food processor, then combine with the remaining, unblended mixture to form a batter.
- 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.
- Repeat to make eight fritters.
- To make the crab and apple salad, mix all ingredients together.
- Spoon the crab and apple salad on top of the sweetcorn and pea fritter and serve.
