Sweetcorn Fritters & Jerk Ackee Ranch
Another well-chosen dinner party starter to set the tone for your entire meal, Sweetcorn Fritters & luxurious Jerk Ackee Ranch bursting with flavor thanks to the plethora of herbs and spices used and our national fruit The Ackee (Blighia Sapida).
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Perfect for all occasions
Prep:10 mins
Cook: 20 mins
Easy
Makes 30 to 35 small fritters
Ingredients
600g sweetcorn corn kernels (drained and dried on paper towels)
5 (80g) clove garlic (minced)
½ cup (25g) chive (finely chopped)
½ cup (25g) coriander (finely chopped)
3 (75g) shallots (finely chop)
3 (45)salad onions (finely chopped)
½ scotch bonnet pepper (diced)
125g organic cornmeal polenta
125g rice flour
1 teaspoon fresh thyme
1 teaspoon ground pimento berries (allspice)
250ml coconut milk
3 tablespoons extra virgin olive oil (for the mix & shallow frying)
1 teaspoon freshly ground black pepper
Sea Salt to taste
To Serve
Drizzle of our signature Jerk Ackee Ranch and our Jerk Black Truffle Mayo
Lemon for Garnish
Coriander for Garnish
Preparation
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Prepare a paper towel-lined plate or tray and set aside.
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Sift all the ingredients into a large mixing bowl except the sweetcorn corn kernels, coconut milk and oil.
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Slowly incorporate the coconut milk until the mix forms a smooth silky batter consistency.
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Add 1 tablespoon of extra virgin olive oil and whisk until smooth.
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Fold in the sweetcorn corn kernels.
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Heat 2 tablespoons of extra virgin olive oil in a large non-stick frying pan over medium heat for 1-2 minutes.
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Using a large scoop (or ¼ measuring cup filled ¾ the way) place the battered individually Sweetcorn fritters into the pan, flatten them carefully with a spatula and space them at least 1 inch apart.
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Cook the fritters for 2 minutes, onces the edges of the begin to dry and appear golden brown, flip them onto the other side and cook for a further 1 to 2 minutes until crispy.
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Place fritters on a paper towel-lined plate to absorb excess oil.
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Serve with dip and enjoy!