Corn and Cod Fritters with Roasted Tomato Mayo

I learned the method for these fritters from Debbie, an Indian woman I used to work with who would make the best pakoras for staff lunches. I took what I learned from her and added my own twist by using local ingredients and one of my favourite food combinations.

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Corn and Cod Fritters with Roasted Tomato Mayo

Servings 24 fritters
Author DL Acken and Emily Lycopolus, authors of Cedar and Salt

Ingredients

Roasted tomato mayo

  • 3 Roma tomatoes cut in half lengthwise
  • 2 Tbsp olive oil
  • 1 cup full-fat mayonnaise
  • Flake sea salt and ground black pepper

Fritters

  • Vegetable oil for deep frying
  • ½ lb ling cod or other rock fish cut into ½-inch pieces
  • 1 cup chickpea flour
  • ½ medium cooking onion finely diced
  • 1 cup frozen thawed or fresh corn kernels
  • ½ cup chopped cilantro leaves
  • 1 Tbsp crushed red pepper flakes
  • ½ tsp baking powder
  • ½ tsp fine sea salt
  • 1 cup lukewarm water

Instructions

  • Preheat the oven to 385°F. Line a rimmed baking sheet with parchment paper.
  • To make the mayo, cut the tomatoes in half and place them cut side down on the prepared baking sheet. Drizzle them with the oil and roast for 20–25 minutes, or until soft and wrinkly. Remove from the oven and let cool on the pan. Pulse the cooled tomatoes with the mayo in a food processor until well incorporated. Add a pinch of salt and pepper and set aside, covered, at room temperature.
  • To make the fritters, fill a large skillet or cast-iron Dutch oven with 1½ –2 inches of vegetable oil. Heat the oil to 370°F (a candy thermometer is ideal for this).
  • In a large bowl, stir together the cod, flour, onion, corn, cilantro, red pepper flakes, baking powder, and salt. Mixing vigorously with a wooden spoon, slowly add the water until the batter has the texture of Greek yogurt and is slightly bubbly throughout. You may not need all of the water.
  • Using two spoons and working in small batches, carefully place heaping tablespoonfuls of batter in the hot oil. Turn them when the undersides are a deep golden brown, 2–3 minutes per side. Drain on paper towels. Serve immediately with the mayo.
  • The mayo will keep in an airtight container in the fridge for up to 1 week but the fritters are best eaten the same day they’re made.

Required permissions By DL Acken and Emily Lycopolus, from Cedar and Salt, copyright © 2019 by DL Acken and Emily Lycopolus. Reprinted with permission of TouchWood Editions.