Sweetcorn beignets

Sweetcorn beignets

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Prep: 10 mins Cook: 25 mins

More effort

makes 20

Serve these crunchy snacks as a canapé with salsa for dipping, or as a side dish with steak or roast chicken. They also make a great brunch dish with eggs, bacon or avocado

Nutrition and extra info

  • Healthy
  • Gluten-free
  • Vegetarian

Nutrition: per serving

  • kcal124
  • fat6g
  • saturates1g
  • carbs13g
  • sugars2g
  • fibre2g
  • protein2g
  • salt0.2g
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Ingredients

  • 3 sweetcorn cobs, cooked, kernels sliced off
    Sweetcorn

    Sweetcorn

    sw-eet corn

    Also known as corn on the cob, sweetcorn is composed of rows of tightly packed golden yellow…

  • 200g tapioca flour
  • 150g polenta
    Polenta

    Polenta

    poh-len-tah

    An Italian storecupboard staple, polenta has its roots in the peasant cuisine of northern Italy…

  • ½ tsp bicarbonate of soda
    Bicarbonate of soda

    Bicarbonate of soda

    Bicarbonate of soda, or baking soda, is an alkali which is used to raise soda breads and full-…

  • ¼ tsp garlic powder
  • ¼ tsp chilli flakes
  • 1 tsp cumin seeds, toasted
  • 330ml cider
    Cider

    Cider

    si-der

    Cider is an alcoholic beverage made from the fermented juice of apples. Apple orchards were…

  • sunflower oil, for frying
    Sunflower oil

    Sunflower oil

    A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…

  • flaky sea salt, to serve

For the salsa

  • 1 tbsp rapeseed oil
    Rapeseed oil

    Rapeseed oil

    If you want a light alternative to other cooking oils, rapeseed is a great choice and has…

  • 2 medium courgettes, finely diced
    Courgette

    Courgette

    corr-zjet

    The courgette is a variety of cucurtbit, which means it's from the same family as cucumber,…

  • 1 green chilli, diced
  • 1 garlic clove, grated
  • 1 green tomato, diced
  • 1 tsp chopped coriander
  • juice 1 lime
    Lime

    Lime

    ly-m

    The same shape, but smaller than…

Method

  1. First, make the salsa. Heat the oil in a frying pan over a medium-high heat and fry the courgettes for about 3 mins until lightly coloured. Remove from the pan and mix with the chilli, garlic, tomato and coriander while the courgettes are still hot. Leave to cool, then finish with the lime juice and some seasoning. Set aside.

  2. In a food processor, whizz a third of the corn kernels to a purée. Transfer to a large bowl and combine with the tapioca, polenta, bicarb, spices and some seasoning, then whisk in the cider. Tip in the remaining sweetcorn and give everything a stir to make a batter.

  3. Heat a deep-fat fryer to 180C or until a piece of bread browns in 20 secs, or fill a large, heavy-based saucepan with oil. Working in batches, deep-fry large spoonfuls of the batter for 1-2 mins or until golden, then remove with a slotted spoon onto a baking tray lined with kitchen paper. Sprinkle with flaky sea salt and serve with the salsa. For more info on deep-frying safely, see our guide

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