March 21, 2025 • 4 mins
These little fritters are just the thing to make before corn disappears for another year and cherry tomatoes are still around for a bit longer too. Sometimes called hush puppies, they’re puffier than usual fritters, crispy and soft. Watch that the corn in them doesn’t leap out and bite you!
Make 6-8
Ingredients
- 1 large egg
- 3 tablespoons plain flour
- ½ teaspoon baking powder
- ½ teaspoon salt and pinch pepper
- 1 cup corn kernels
- 100g cherry tomatoes, halved or quartered
- 1 tsp cumin seeds
- Small handful fresh coriander, chopped
- Splash of iced water as needed
- Cooking oil for shallow frying
- 3 tablespoons sour cream to serve
- Pinch chilli powder to serve
- Lime wedges to serve
Method
- In a bowl whisk together the egg, flour, baking powder and salt and pepper.
- Stir in the corn, tomatoes, cumin and coriander until combined to a thick, chunky batter. Add a little iced water if it seems too stiff.
- Heat enough oil in a small pan or saucepan to be able to shallow fry tablespoonfuls of the batter until golden brown. Cook in batches.
- Mix chilli with sour cream and serve with fritters.
Variations
- Replace cumin with grated lemongrass.
- Add 2 rashers of chopped bacon or ham.
- Replace cumin with chopped basil or oregano and shower with grated parmesan to serve.
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Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:07):
You're listening to the Saturday Morning with Jack Team podcast
from News Talks.
Speaker 2 (00:11):
A'd be Jack, stop using fly spray. It's a full
on scam. Yes, it kills the flies, but it has
something in it that attracts more flies. No, surely not.
Oh that would be a hello a conspiracy, wouldn't it?
Ninety two ninety two? If you want to send us
a message?
Speaker 3 (00:29):
Time to catch up with that cook Nikki works for
her recipe of the week Kyoda Kyoto.
Speaker 4 (00:34):
I love a conspiracy theory, and that one.
Speaker 3 (00:36):
Really hurt, doesn't it. Imagine?
Speaker 4 (00:39):
I think that one has wings.
Speaker 3 (00:40):
Yeah, there you go.
Speaker 2 (00:41):
Yeah yeah. We're sort of reaching the end of the
warm weather.
Speaker 3 (00:45):
Its so things starting to cool down. We're seeing the
end of the kind of summery produce and vegetables, and
you want to make the most of the corn and
tomatoes before the gone.
Speaker 4 (00:53):
Look, I really do.
Speaker 5 (00:54):
I probably say this about this time every year to you, Jack,
but this is sort of my favorite time of the year.
We've still got kind of summer produce that often gets
really good at about this time. Most people have given
it up, given it up. They're like, oh corn.
Speaker 4 (01:10):
You know, whereas it's super cheap at the moment, you know.
Speaker 5 (01:14):
And the little tomatoes cherry tomatoes, I mean, I know
that they do stick around all year these days, but
they're tomatoes are only just getting good. Our family has
a long history of going tomato picking out in Mangoty
at the Young's farm out there, and it's only now
that those big beef steak and that come into their own,
so you know, it is a time for that. And
so I've combined them into these corn and tomato fridders.
(01:37):
And they're not like the corn frit is.
Speaker 4 (01:38):
That you know. Oh no, no, no no, They're more
like a sort of little puff, if you know what
I mean. That's what you do. They're really good. They're
crispy on the outside, they're kind of soft in the middle. Oh,
I just ador them. I've been eating so many of them.
So here's what I do.
Speaker 5 (01:51):
Here's a base recipe, and I've got some other variations
that we could use too, And a bowl was together
a large egg, three tablespoons of flour, and about half
a teaspoon of baking powder gives them that beautiful little puff,
and a good half teaspoons of sea salt and a
good pinch of pepper. Take the corn off kernels. Take
(02:11):
the kernels off the corn.
Speaker 4 (02:12):
So don't be using candy or frozen corn at this
time of the year. Just grab one.
Speaker 5 (02:17):
You know, you get a surprising amount of kernels off
one corn cob. So you want about a cup of
corn kernels, taking it off the cob with a serrated knife,
and do it in a kind of wide, shallow bowl
if you can, like a pasta bowl or something so
that you do it on the bench. Oh, the corn
kernels jump around everywhere, drives me crazy. So I do
it into a little lipped bowl. And then you've got
(02:39):
one hundred grams of cherry tomatoes. Have a quarter those
into little bits. I've got a teaspoon of cuman seed's
he gives us a beautiful flavor, and a small handful
of fresh coriander chopped up.
Speaker 4 (02:51):
And combine all of that until it's a thick, chunky batter.
Speaker 5 (02:54):
It shouldn't be too stiff, but it's certainly not like
your regular corn, for.
Speaker 4 (02:59):
It is where you've used cream corn.
Speaker 5 (03:01):
Throwing a little iced water if you need to jack,
just to loosen that up a little bit.
Speaker 4 (03:05):
And then you want to heat enough oil.
Speaker 5 (03:06):
I tend to use grape seed oil or rice brand,
something kind of neutral in a small pan or even
a saucepan, because you want to shallow fry these, which
means you want to take a big sort of tablespoon of.
Speaker 4 (03:17):
The batter and throw it into.
Speaker 5 (03:19):
This beautiful hot or weil and it should come about
halfway up the fritter if you like. You want to
fry that till it's golden brown, and then sort of
turn them over, and please be careful of the popping corn.
They will really split, So sort of watch these.
Speaker 4 (03:35):
Things from a distance. Once they're cooked all the.
Speaker 5 (03:39):
Way through, just drain them on some paper, mix a
little bit of chili, maybe some chili powder, and with
some sour cream or some mayo or some cream frish,
just something creamy, and serve that with your fritters. Maybe
a squeeze of lime or lemon over them as well.
Speaker 4 (03:54):
Absolutely delicious. I have been eating a lot of these.
Very unusual to have this sort of the hot.
Speaker 5 (04:01):
Lovely tomato in there and then the crunch of the
corn all bound up.
Speaker 4 (04:06):
It's beautiful.
Speaker 2 (04:07):
That's such a good combination, though, such a delicious combination,
I know.
Speaker 1 (04:11):
Yeah.
Speaker 5 (04:11):
I'm going to also say that you could replace the
cuman seeds related lemongrass. I'm going to say you could
put some chopped bacon or ham in them as well.
I'm going to say that you could also leave out
the cumen and put in basil or oregon. Yehower the
woods greater Parmersan afterwards.
Speaker 2 (04:27):
Yep, very good, very good. Thank you so much, NICKI
will put that recipe up on the News Talks. He'd
be website so you can make it at home. So
many techs have come and I just haven't got to
them in the last forty five minutes or so, saying,
come on, Jack, time to get one of those bug
of salt guns. Maybe we should get one for Kevin
for a sort of belated birthday present. Those buger salt guns,
you know where you just they don't have batteries or anything.
(04:48):
You just load a little bit of table salt in
there and you're able to stalk the flys at your place.
Thank you for that.
Speaker 1 (04:54):
For more from Saturday Morning with Jack Tame, listen live
to News Talks that'd be from nine am Saturday, or
follow the podcast on iHeartRadio.
You're listening to the Saturday Morning with Jack Team podcast
from News Talks.
Speaker 2 (00:11):
A'd be Jack, stop using fly spray. It's a full
on scam. Yes, it kills the flies, but it has
something in it that attracts more flies. No, surely not.
Oh that would be a hello a conspiracy, wouldn't it?
Ninety two ninety two? If you want to send us
a message?
Speaker 3 (00:29):
Time to catch up with that cook Nikki works for
her recipe of the week Kyoda Kyoto.
Speaker 4 (00:34):
I love a conspiracy theory, and that one.
Speaker 3 (00:36):
Really hurt, doesn't it. Imagine?
Speaker 4 (00:39):
I think that one has wings.
Speaker 3 (00:40):
Yeah, there you go.
Speaker 2 (00:41):
Yeah yeah. We're sort of reaching the end of the
warm weather.
Speaker 3 (00:45):
Its so things starting to cool down. We're seeing the
end of the kind of summery produce and vegetables, and
you want to make the most of the corn and
tomatoes before the gone.
Speaker 4 (00:53):
Look, I really do.
Speaker 5 (00:54):
I probably say this about this time every year to you, Jack,
but this is sort of my favorite time of the year.
We've still got kind of summer produce that often gets
really good at about this time. Most people have given
it up, given it up. They're like, oh corn.
Speaker 4 (01:10):
You know, whereas it's super cheap at the moment, you know.
Speaker 5 (01:14):
And the little tomatoes cherry tomatoes, I mean, I know
that they do stick around all year these days, but
they're tomatoes are only just getting good. Our family has
a long history of going tomato picking out in Mangoty
at the Young's farm out there, and it's only now
that those big beef steak and that come into their own,
so you know, it is a time for that. And
so I've combined them into these corn and tomato fridders.
(01:37):
And they're not like the corn frit is.
Speaker 4 (01:38):
That you know. Oh no, no, no no, They're more
like a sort of little puff, if you know what
I mean. That's what you do. They're really good. They're
crispy on the outside, they're kind of soft in the middle. Oh,
I just ador them. I've been eating so many of them.
So here's what I do.
Speaker 5 (01:51):
Here's a base recipe, and I've got some other variations
that we could use too, And a bowl was together
a large egg, three tablespoons of flour, and about half
a teaspoon of baking powder gives them that beautiful little puff,
and a good half teaspoons of sea salt and a
good pinch of pepper. Take the corn off kernels. Take
(02:11):
the kernels off the corn.
Speaker 4 (02:12):
So don't be using candy or frozen corn at this
time of the year. Just grab one.
Speaker 5 (02:17):
You know, you get a surprising amount of kernels off
one corn cob. So you want about a cup of
corn kernels, taking it off the cob with a serrated knife,
and do it in a kind of wide, shallow bowl
if you can, like a pasta bowl or something so
that you do it on the bench. Oh, the corn
kernels jump around everywhere, drives me crazy. So I do
it into a little lipped bowl. And then you've got
(02:39):
one hundred grams of cherry tomatoes. Have a quarter those
into little bits. I've got a teaspoon of cuman seed's
he gives us a beautiful flavor, and a small handful
of fresh coriander chopped up.
Speaker 4 (02:51):
And combine all of that until it's a thick, chunky batter.
Speaker 5 (02:54):
It shouldn't be too stiff, but it's certainly not like
your regular corn, for.
Speaker 4 (02:59):
It is where you've used cream corn.
Speaker 5 (03:01):
Throwing a little iced water if you need to jack,
just to loosen that up a little bit.
Speaker 4 (03:05):
And then you want to heat enough oil.
Speaker 5 (03:06):
I tend to use grape seed oil or rice brand,
something kind of neutral in a small pan or even
a saucepan, because you want to shallow fry these, which
means you want to take a big sort of tablespoon of.
Speaker 4 (03:17):
The batter and throw it into.
Speaker 5 (03:19):
This beautiful hot or weil and it should come about
halfway up the fritter if you like. You want to
fry that till it's golden brown, and then sort of
turn them over, and please be careful of the popping corn.
They will really split, So sort of watch these.
Speaker 4 (03:35):
Things from a distance. Once they're cooked all the.
Speaker 5 (03:39):
Way through, just drain them on some paper, mix a
little bit of chili, maybe some chili powder, and with
some sour cream or some mayo or some cream frish,
just something creamy, and serve that with your fritters. Maybe
a squeeze of lime or lemon over them as well.
Speaker 4 (03:54):
Absolutely delicious. I have been eating a lot of these.
Very unusual to have this sort of the hot.
Speaker 5 (04:01):
Lovely tomato in there and then the crunch of the
corn all bound up.
Speaker 4 (04:06):
It's beautiful.
Speaker 2 (04:07):
That's such a good combination, though, such a delicious combination,
I know.
Speaker 1 (04:11):
Yeah.
Speaker 5 (04:11):
I'm going to also say that you could replace the
cuman seeds related lemongrass. I'm going to say you could
put some chopped bacon or ham in them as well.
I'm going to say that you could also leave out
the cumen and put in basil or oregon. Yehower the
woods greater Parmersan afterwards.
Speaker 2 (04:27):
Yep, very good, very good. Thank you so much, NICKI
will put that recipe up on the News Talks. He'd
be website so you can make it at home. So
many techs have come and I just haven't got to
them in the last forty five minutes or so, saying,
come on, Jack, time to get one of those bug
of salt guns. Maybe we should get one for Kevin
for a sort of belated birthday present. Those buger salt guns,
you know where you just they don't have batteries or anything.
(04:48):
You just load a little bit of table salt in
there and you're able to stalk the flys at your place.
Thank you for that.
Speaker 1 (04:54):
For more from Saturday Morning with Jack Tame, listen live
to News Talks that'd be from nine am Saturday, or
follow the podcast on iHeartRadio.
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