COURGETTE & SWEETCORN FRITTERS, POACHED EGG, CHILLI & SPRING ONION SOUR CREAM

3x40gm sweet corn fritter

1g of picked coriander

1g of finely sliced spring onion

1g of finely chopped chilli

1gm of sumac

1 poached egg

2gm of sprouting grains

40gm of chilli sour cream

1 lime wedge quarter

.1gm of micro salad mix

SWEET CORN FRITTER BATTER

2kg of grated green courgettes

30gms of maldon sea salt

15gm of smoked paprika

8gm of dried oregano

14gm of ground cumin

2gm of cracked black pepper

400gms of corn flour

500gm of gram flour

60gm of baking powder

1.775gm of drained tinned sweetcorn

160gm of sliced spring onions

50gm of coriander

METHOD

Mixed the grated courgettes with the maldon sea salt and leave for 10mins in a large bowl (the courgettes will bleed their water, and this is your moisture content DO NOT THROW AWAY)
In another bowl, add the corn flour, gram flour, baking powder, cumin, oregano, smoked paprika and mix well and keep to one side.
To the courgettes, add the sweet corn, coriander and spring onions together and mix well.
Add the flour mix to the courgettes mix ensuring they are both combined well.
On the flat top and with a kitchen spoon add 40gm of mix and slightly spread it out to cook evenly
Turn over when golden brown and cook on the other side
Cook until the mix is cooked all the way through

CHILLI & SPRING ONION GREEK SOUR CREAM

300gm of sour cream

150gm of chilli jam

30gm of finely sliced spring onions

METHOD

Grind Food