BUFFALO WORM & SWEETCORN FRITTERS

Three gorgeous buffalo worm and sweetcorn fritters with a side of fresh, crunchy slaw and a Korean style gochujang dressing. The buffalo worm is mixed into the fritters as a powder adding a subtle nuttiness without seeing any of the insects.

Super healthy, fresh and delicious - perfect for a light summer lunch!

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Serves: 2

Time: 30 mins

INGREDIENTS

Fritters:

Buffalo Worm Powder - 30g

Corn on the Cob - 2

Egg - 1

Milk - 50ml

Plain Flour - 50g

Spring Onion - 2

Coriander - 1/2 bunch

Coleslaw:

Carrot - 2

Red Cabbage - 1

Coriander - 1/2 bunch

Dressing & Dipping Sauce:

Soy Sauce - 30g

Sesame Oil - 2 tsp

Gochujang Paste - 8g

Honey - 20g

Garlic - 10g

Ginger - 10g

Tomato Purée - 20g

Lime Juice - 1

METHOD

1. MAKE THE FRITTERS | 5 mins

• Grill the corn cobs until they are well charred on each side.

• Whilst they are grilling take a mixing bowl and beat the egg and milk together.

• Fold in the flour, worm powder, sliced spring onions and chopped coriander, and season well with salt and pepper.

2. MAKE DRESSING & COLESLAW | 15 mins

• In a separate bowl mix together all of the ingredients for the dressing and stir well to combine.

• Take half of the dressing and split it between two small pots for the dipping sauce, with the other half mix in your coleslaw ingredients and stir well.

3. FRY THE FRITTERS | 10 mins

• Once the corn is grilled cut the kernels off the cobs carefully and mix them into the batter.

• Fry the fritters in a frying pan with a little oil until golden brown on both sides. This mix will make 6 fritters.

4. SERVE

• To serve add three fritters to each plate, along with the slaw and the pots of dipping sauce and enjoy.
  

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