Texas Fritters, Bourbon Watermelon, Corn Esquite


Fresh, fun and delicious. This Tex-Mex dinner is perfect for lazy summer evenings, a picnic or a spicy addition to a BBQ.

For the Bourbon Watermelon:

1 watermelon

100ml whiskey, preferably American



  1. Slice watermelon into slices

  2. In a shallow dish, pour the whiskey

  3. Dip each watermelon slice into the whiskey

  4. Grill on a pre-heated griddle pan (a normal frying pan will do if you dont have a griddle pan) until tender and there’s a nice colour on the surface

  5. Season to taste with salt and pepper once grilled

For the Corn Esquite:

1 tin of corn

1 red pepper

1 small bunch of coriander

1 lime



  1. Chop the red pepper

  2. Chop the coriander roughly

  3. Add the pepper and coriander to a bowl

  4. Add the corn, the juice of the lime and the zest, and salt

  5. Mix, and serve

For the Texas Fritters:

2 courgette

3 carrot

1 small onion, chopped

Gram Flour - about 300g, but this fluctuates depending on how much water comes out of the vegetables, so enough to create a batter

Paprika - 1 teaspoon

Salt - pinch

Pepper - pinch

Garlic, 1 clove, crushed

Sunflower Oil - for frying

  1. Grate the carrot and courgette, put in large bowl

  2. Add the chopped onion, garlic spices and salt

  3. Add gram flour, bit by bit until a batter is created

  4. Heat sunflower oil in a frying pan

  5. Drop a heaped dessertpoon of batter into the pan

  6. Fry until golden on both sides and cooked through

  7. Lay out on kitchen roll or a cloth to soak excess oil

  8. Season if required

I served this with a mango and kale salad, fries, avocado and a coriander avocado dressing.