Sweetcorn is now in season. If you purchase it fresh from a pick-your-own and eat it within a day of bringing it home, you are in for a real treat as the kernels will be succulent and sweet. Leave them hanging about for a few days and you will find that the sugar will begin turning into starch and the corn will begin losing that delicious just-picked taste.

You will need:

  • 4oz (125g) ricotta or soft white goat’s cheese
  • 2 free-range eggs
  • 2oz (50g) self-raising flour
  • Kernels from two sweetcorn cobs
  • 1 small green chilli – chopped fine
  • Handful fresh parsley – chopped fine
  • Olive or vegetable oil to fry
  • Salt and freshly-ground black peppercorns to season

  • Method:

  • Using a sharp knife cut the kernels from the cobs.
  • Beat the eggs and place in a large bowl together with the ricotta, corn kernels, flour, parsley and chopped chilli.
  • Add seasoning.
  • Mix well, then cover and leave to stand in a cool place for at least 30 minutes.
  • Heat a little oil in a large frying pan, and using a dessertspoon, add spoonfuls of the mixture to the pan, allowing them space to spread.
  • Cook gently, turning once the underside begins to brown.
  • Serve warm as a snack or as part of a main meal.

Note: Coriander can be used instead of parsley for extra flavour.