Chef note
Keep the flavours layered, the plating disciplined, and the final presentation unmistakably aligned with Chef Stone's Burgundy restaurant language.
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Golden starter plate
Golden Pan-African Sweetcorn Fritters
Sides & Small PlatesGolden starter plateServes 4 as a starter11 ingredients6 steps
Ingredients
2 x 200g cans whole kernel sweetcorn, drained
2 large eggs, beaten
1 small onion, finely chopped
1 cup breadcrumbs
1 teaspoon baking powder
1/4 teaspoon cayenne pepper
1/4 teaspoon smoked paprika
2 tablespoons unsalted butter
5 tablespoons vegetable oil, for frying
Sea salt and freshly ground black pepper to taste
A pinch of Chef Stone's Secret Spice™️
Method
1
In a medium bowl, combine the drained sweetcorn, beaten eggs, finely chopped onion, breadcrumbs, baking powder, cayenne pepper, and smoked paprika. Season with salt, black pepper, and a pinch of Chef Stone's Secret Spice™️, and mix until well combined.
2
Place a large non-stick skillet or frying pan over medium heat. Add the butter and oil and allow the butter to melt and foam.
3
Carefully drop level tablespoons of the sweetcorn mixture into the hot oil, ensuring not to overcrowd the pan.
4
Fry the fritters for 2-3 minutes on each side, until they are a deep golden brown and cooked through.
5
Remove the fritters from the pan with a slotted spoon and drain on a wire rack or paper towels.
6
Serve immediately while warm.
Plating direction
Stack the fritters with measured height on a matte plate, keep the edges crisp and dry, and use only a minimal sauce accent so the golden colour leads the composition.
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