If you’re a fan of The Beatles, you’re probably familiar with Mary McCartney. She’s the daughter of musical royalty – Paul, of course – and his first wife, photographer Linda McCartney. A celebrity in her own right, the 51-year-old is a photographer, writer and vegan chef. Her latest project, a cooking series called Mary McCartney, has just launched on Discovery+, and it promises plenty of delicious dishes – with no shortage of famous good friends, of course. Some of the names you can expect in her virtual kitchen? Liv Tyler, Gayle King, Dave Grohl, Cameron Diaz, Nicole Richie and Kate Hudson.
Cooking was always near and dear to her – in fact, she started in the kitchen as the sous chef to her mother, who died of breast cancer in 1998.
“I started helping her cut things and prepare things,” McCartney recalled to Yahoo Life. “Then I kind of took over and started cooking for her.”
Paul and Linda McCartney with their children, Stella, Mary and Heather, at Heathrow Airport in London, England, in 1974. (Photo: Getty Images)
Like her mother, the cookbook author is a vegetarian with a similar commitment to animal rights. The similarities don’t stop there: like her famous mom, she has also authored several vegan cookbooks: Food, Vegan Home Cooking ($10, amazon.com) and At My Table: A Vegan Feast for Family and Friends ($17, amazon.com) .
“It’s all about talking about food and coming up with ideas to fill the gaps on your plate when you’re not eating meat,” McCartney explains.
McCartney even lets you try one of her favorite recipes: deliciously crispy sweet corn fritters, which she reveals are a family favorite. In fact, they remind her of summers as a child.
“We would visit my grandfather on Long Island where he lived, and we would get fresh corn from the farmer’s market,” she recalls.
Want to get a head start – or want to prepare a treat for the big game this Sunday? Here’s what you need.
Chilean Sweet Corn Fritters
One 10-ounce bag of frozen sweet corn, thawed (about 2 cups)
1 small red onion, finely chopped
1 fresh red chile, seeded and chopped, optional
1 medium garlic clove, minced
3 tablespoons chopped fresh parsley
1 tablespoon nutritional yeast flakes, optional
1 cup all-purpose flour
1 teaspoon baking powder
1/2 cup unsweetened almond milk
Flaked sea salt and freshly ground black pepper
1 tablespoon fresh lemon juice
Olive oil, for frying
Store-bought sweet chili sauce, heated and ready to serve
You don’t have to wait until summer to make these delicious fritters – you just need frozen sweet corn. While McCartney likes to add fresh chile to her chili, she shares that you can leave it out if making it for the kids.
In a medium-sized bowl, combine the corn, onion, chile (if using), garlic, parsley and yeast flakes. Fold in the flour and baking powder. Gradually add the milk, stirring to mix all ingredients. Season with a pinch of salt and pepper and stir in the lemon juice.
Heat one tablespoon of oil in a large sauté pan over medium-high heat. To check the heat, add a test piece of batter and you should hear a sizzling sound in the pan.
Spoon a tablespoon of the corn mixture into each fry pan, leaving a little space between them so they don’t stick together. Use the back of a spoon to pat each fritter down so that both sides are flatter and easier to cook. Fry until the first side is golden brown – about two minutes – then flip to brown the other side, about two more minutes.
Cook the fritters in batches, using one tablespoon of oil per batch, until all the corn mixture is cooked through.
Serve with warm sweet chili sauce.
Yield: 12 fritters
Total time: 35 minutes