BUFFALO WORM & SWEETCORN FRITTERS



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

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!




Pick up your own insects and get cooking!

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