I'm off on not-holiday tomorrow. 3.5 days of work across a working week, but if all goes well I will be spending it in Bath instead of London, which feels incredibly exotic. And possibly unwise, given All The Everything. I wonder whether I'll be returning to a city with a lot more restrictions than I'm leaving. But I shall be self-catering, walking and working, so hopefully the break will be a break of sorts and not too fraught.
Meanwhile, back to fritters. These are a ridiculously moreish Ottolenghi recipe that straddles the cupboard/frugal (frozen sweetcorn, an egg, basic spices [cumin, coriander, smoked paprika]), plus fresh coriander and lime. Then... well, a lot of raw prawns which you blend with the rest, suddenly making it much less frugal. I've made them a few times, and they were on my mind during Fritter Week. I'm not sure I'll be cooking much while away, so this was a nice quick tasty weekend option.
I didn't use frozen sweetcorn as it happens - freezer too small, and besides, it's in season and cheap as anything. Just cooked it very quickly and cooled it before adding it to the blender with everything else.
They aren't the most photogenic raw, but very easy to work with. 2 minutes a side on medium heat, super simple. And you can keep the blended sinister mess of corn and prawn overnight if needed, which is handy when cooking for one.
'The blended sinister mess of corn and prawn'. That shouldn't be a winning line, but I'll confess I'm intrigued.
ReplyDeleteIt is exceptionally horrid to look at, with the grey prawns and all that. But it turns good very fast indeed, so it's worth it.
DeleteMmm sounds fab, although difficult to get raw prawns around here (might require a trip to Bath Waitrose in fact for that). But will remember for times when they are available.
ReplyDeleteOh yum, they look delicious.
ReplyDelete