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!
Serves: 2 Portions
Time: 30mins
INGREDIENTS
Fritters:
30g buffalo worm powder – buy some here
2 corn on the cob
1 egg
50ml milk
50g plain flour
2 spring onions
1/2 bunch coriander
Coleslaw:
1 bag of prepped coleslaw mix
1/2 bunch coriander
Dressing & Dipping Sauce:
30g soy sauce
20g sesame oil
8g gochujang paste
20g honey
10g garlic
10g fresh ginger
20g tomato purée
1 lime juice
METHOD
1. MAKE THE FRITTERS | 5mins
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. MAKDE DRESSING & COLESLAW | 15mins
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 mix and stir well to coat it all.
3. FRY THE FRITTERS | 10mins
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.
Then snap a photo of your wonderful creation and share it with us @bugrecipes. We'd love to see what you've made!
