MANCHEGO & CORN FRITTERS

MAKES ABOUT 18 FRITTERS

75 g (2½ oz/½ cup) plain (all-purpose) flour

1 egg whisked with 2 tablespoons milk

60 g (2¼ oz/1 cup) Japanese breadcrumbs (panko)

vegetable oil, for deep-frying

CAPSICUM JAM

3 tablespoons extra virgin olive oil

1 brown onion, thinly sliced

3 tablespoons caster (superfine) sugar

1 teaspoon sea salt

3 tablespoons good-quality sherry vinegar

2 large red capsicums (peppers), seeded and thinly sliced

sea salt and freshly ground black pepper

BECHAMEL

250 ml (9 fl oz/1 cup) milk

1 fresh bay leaf, gently bruised

½ thyme sprig

1 small garlic clove, crushed with the back of a knife

1 whole clove

40 g (1½ oz) unsalted butter

35 g (1¼ oz/¼ cup) plain (all-purpose) flour

MANCHEGO AND CORN FRITTERS

25 g (1 oz) unsalted butter

1 brown onion, finely chopped

200 g (7 oz/1 cup) fresh corn kernels

25 g (1 oz/¹/₃ cup) finely grated Manchego cheese

sea salt and freshly ground black pepper

For the jam, heat the oil in a large saucepan over medium heat. Add the onion and stir occasionally for 5 minutes or until soft and just starting to colour. Add the sugar and salt and cook until the onion starts to caramelise. Deglaze with the vinegar, then add the capsicum, stirring frequently, over low heat for 1–1½ hours or until the mixture is jammy in consistency. Check the seasoning and add more salt and pepper if desired. The jam is best served at room temperature but can be made ahead of time and refrigerated.

For the béchamel, combine the milk, herbs, garlic and clove in a saucepan over medium heat and bring to a simmer. Remove from the heat and allow the mixture to stand for 1 hour to let the flavours infuse. Strain into a clean saucepan and warm over low heat.

Melt the butter in a saucepan over medium heat, add the flour and stir constantly for a few minutes or until sandy in colour. Gradually add the warm infused milk, one ladleful at a time, whisking after each addition to incorporate. Then cook, beating vigorously with a wooden spoon, for 3–5 minutes or until thick and smooth. Set aside and keep warm covered with plastic wrap or baking paper to avoid a skin forming on top.

For the fritters, melt the butter in a frying pan over low heat. Cook the onion until soft and translucent. Add the corn and cook for a further 5 minutes or until soft. Process two-thirds of the corn mixture in a food processor until smooth. Transfer to a bowl then fold through the remaining corn mixture, the Manchego and the béchamel. Season to taste. Spread on a tray and refrigerate for 1–2 hours or until firm.

Place the flour, egg mixture and panko crumbs in three separate bowls. Once the fritter mix is firm, roll into egg-sized pieces and flatten slightly. Dip the fritters into the flour, then the egg mix and then the crumbs, shaking off the excess.

Heat the oil in a deep-fryer or deep saucepan to 180°C (350°F) (or until a cube of bread dropped into the oil turns golden brown in 15 seconds). As soon as a fritter is placed in the oil it should start to bubble. Fry the fritters in batches for 2–3 minutes each or until golden and cooked through. Drain well on paper towel. Serve the fritters with the capsicum jam.