#56 - Chilli Corn Fritters + Cauliflower and Paneer Traybake
Hello folks!
This week, I’m taking a break from Christmas recipes and bringing some other flavours into the mix. I love the richness of festive food, don’t get me wrong, but sometimes it’s nice to switch it up and bring some more spice into your life.
So, this week’s newsletter is packed with VEGETABLES and SPICES, because variety is the spice of life, and a woman can’t live on cheese and ham alone (believe me, I’ve tried). You’ve got some chilli corn fritters with curry mayo, and a really nourishing cauliflower and paneer traybake situation.
Clay and Limes x Sophie Wyburd Ceramics
I’’d also like to let you know that my ceramics collaboration with Clay and Limes is now live! Handmade in London by the lovely Tash Hart, and designed by the two of us, there is a range of bowls, plates and tumblers perfect for hosting. Need a last minute Christmas present, or a gift for yourself? You can get 25% off using the code WYBURD25.
No matter your religious persuasion, I hope you get some time of to rest and be with your loved ones in the coming weeks. I’m heading up to my in-laws, and I am so looking forward to it.
Sophie x
The Recipes
Feeling Myshelf Episode 8 - Chilli Corn fritters with Curry Mayo
Makes 12
A super speedy midweek lunch option, or a nibble to serve people before a meal, using ingredients that you almost certainly already have in the cupboard. Who doesn’t love that?
Sweetcorn is too maligned an ingredient in my opinion. Sweet and starchy, I find it such a joyous, nostalgic food to eat. I like it in creamed corn pasta, in a jacket potato (sue me), but more often than not, I eat it like this.
This recipe is also a joy because there are so many swaps you can make, depending on what there is in your cupboard. You could swap out the spring onions for half a white or red onion, or even ½ a bunch of chives. The sweetcorn could be frozen instead of tinned, and instead of pickled jalapeños, you could use a fresh chilli or any other pickled chillies. No mayonnaise in the cupboard? Swap it for yoghurt instead.
Serves 2 as a meal, 4 as a snack
6 tbsp vegetable oil
1 tbsp curry powder
1 tsp ground turmeric
100g mayonnaise
3 spring onions
260g tinned sweetcorn, drained
60g pickled jalapeños
100g self-raising flour
1 tsp baking powder
1 tsp cumin seeds
1 egg
1 lime
salt
Heat 1 tbsp vegetable oil in a small frying pan over a medium heat. Add your curry powder and ½ tsp ground turmeric, and cook it for 30 seconds until it sizzles.
Pour your mixture into a small bowl, and add your mayonnaise. Mix it to combine, and season to taste with salt.
Finely slice your spring onions. Roughly chop your pickled jalapenos.
Get them in a large bowl, along with your drained sweetcorn, pickled jalapenos, self-raising flour, baking powder, cumin seeds, remaining ½ tsp turmeric and egg. Add 1 tsp salt, and give it a good mix.
Heat a large frying pan over a medium heat, and add 5 tbsp vegetable oil. Spoon in 1 1 tbsp corn mixture at a time, and fry them for 3-4 minutes on each side until crispy. You’ll need to do this in batches - keep your fritters warm whilst you cook the rest.
Cut your lime into wedges. Pop your fritters on a plate, and serve them up with your curry mayo and wedges of lime.
Cauliflower and Paneer Traybake
Who doesn’t love a dinner that you can (mostly) bang in one tray and bake in the oven? This time of year is dominated by faffy roasts and the thousands of baking trays that come with them, and I say enough is enough. For this, all you need is a large baking tray and a small frying pan.
If your gut is also SCREAMING for vegetables and punchy flavours at the moment, this is the dinner for you.
Serves 4