Corn and clam fritters
Photo by Grant Allen
These are great pass-around snacks from the barbecue. Prepare the mix in advance and cook on a moderate heat on the hot plate.
- Steam the clams in a lidded pot with half a glass of dry white wine and the 4 spring onion whites, diced.
- Steam until the clams are just open (two to three minutes) at high heat. Strain and reserve the liquid.
- Remove clam meat from shells and roughly chop.
- Cut kernels from cob and sauté in butter for a minute or two, add half a cup reserved and strained clam liquid.
- Cook for a further two minutes until liquid has slightly reduced. Cool.
- Whisk eggs and add corn and clams. Mix with tbsp of self-raising flour.
- Finely chop the remaining spring onion greens and the parsley and coriander and add to the mix.
- Test mix by cooking a tbsp of fritter mix on a hotplate with a little butter. Add more self-raising flour if required.
- The mixture should have just enough flour to hold its form and rise slightly.
- Continue cooking the fritters in batches, adding a little butter (or oil) to the plate as you go.
Tip: Ben and Andreas served these with a preserved-lemon aioli.