Sweet Corn & Pesto Nuggets
Today for lunch I made these sweet little corn and pesto nuggets. For some reason my children turn up their noses to pieces of whole corn in a fritter so instead I grated the corn into the mixture. Success! They eagerly ate them sitting on the kitchen floor while dunking them into the yogurt sauce. They would also make a tasty addition to school lunchboxes.
Ingredients
- 1 large corn cob or 1/2 cup frozen corn
- 1 tsp basil or parsley pesto
- 3 Tbsp cottage/ ricotta cheese I used homemade goat chervre
- 2 free range eggs
- 3 tbsp flour GF: use 2 Tbsp rice flour + 1 Tbsp tapioca flour
- salt & cracked pepper
- Ghee for cooking
Instructions
- If using fresh corn, remove the husk from the corn and use the large holes of a grater to remove the kernels. The corn will be super juicy and squirt juice everywhere but the idea is to end up with a rough purée rather than whole corn kernels. If using frozen corn blitz in a food processor until a rough purée. Combine all the ingredients in a mixing bowl stirring to just combine. Check the consistency, the batter should be quite thick so it will hold its shape while cooking. Add extra flour if needed.
- Heat a heavy-based frying pan over a moderate heat, add a small knob of ghee and drop oblong shaped nuggets into the pan by rolling the batter off the side of a tablespoon. Cook until golden around the edges then flip and cook until golden on both sides.
- Serve the corn nugget with Zesty Yogurt Sauce.
Notes
Zesty Yogurt Dipping Sauce: Combine 1/2 cup natural yogurt with 1 tsp whole grain mustard, lemon zest, and season with salt and pepper to taste.