Sweetcorn Fritters for the Girls
So I think we all know that guy by now - his big, boyish smile, his brightly colored cookbooks. Yes, it's Bill Granger again. I've made these a dozen times, and I've loved them each and every time - and I'm not that big a fan of corn, I might add! I like fresh corn, maybe a grilled corn on the cob - but please, spare me of the frozen/canned variety. Do not like. Sorry!
Last Sunday, I had two of my girlfriends coming for brunch, and I whipped a batch up - there was a couple left, so I thought I had plenty of photographing opportunities. Then Martin came home and swish-swish - all I managed to save was what you see in the picture!
Sweetcorn Fritters - from Sydney Food by Bill Granger, p. 29
The veggies
2 cups fresh corn kernels, cut from the cob (the equivalent of 2 cobs in my world)
½ cup diced red pepper
½ cup sliced spring onions
1/4 cup mix of parsley and basil, both chopped
Mix it all up! When you're ready, make up the batter (you could actually make the batter up to three days in advance, but you don't want to mix the veggies and batter until just before you cook the fritters)
The batter
1 cup plain flour
1 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon paprika
1 tablespoon sugar
2 eggs
½ cup milk
Sift all the dry ingredients into a large bowl. Make a well in the centre, into which you add the milk and the eggs (cracked, of course, don't be silly!) Carefully whisk the flour into the milk and eggs, making a smooth, lump-free batter. It will be quite stiff.
Pour about two thirds of the batter over the vegetables and give it a good stir. If you think it needs a little more binding material, add more batter - I usually end up using all of it, partly because I hate throwing the leftovers out, and partly because - well, there's nothing wrong with pancakes, is there??
Heat a couple of spoonfuls of vegetable oil in a pan, and cook the fritters, 4 at the time (or more or less, depending on the size you want) I've made them really small and served them at a brunch buffet at my Stepmoms 40th. birthday, topped with avocado, bacon an rocket. Mmmmmm. If you make a 3-4 inch/12 cm large ones, you'll get about 10.
To serve
How about... homemade guacamole - Crispy bacon - cheddar cheese - spinach - homemade semidried tomatoes - rocket - ketchup - be my guest. Or just eat as is!
Comments
Too bad he's only 28 months old.
Hmm I really need to go to bills for breakfast!
I will make these corn fritters when G and I get back from our various vacations, because sweetcorn season should be in full swing right around then.
BTW, I referenced you in my last post -- just thought you might want to know!
xoxo
Love
Fanny
Stephanie - You're welcome - and how adorable was that of Alex! Tell him that maybe I'll have a daughter in a couple of years that's just as cute as me, then the two of them can hook up. I wouldn't mind having a cutie like him for a son-in-law! ;-)
Clare - oh you HAVE to go and tell us ALL about it!
Julie - thank you! I know, season's not quite here yet, they were a bit on the expensive side - but just like I am with cherries, I HAD to get them as soon as I saw they were there! And thanks for the reference, I saw your post - was it the blueberry mufiins from Baking by Flavor I raved about last summer? My friend still raves about those, have to make a batch soon - maybe a multi-berry version like yours?:-)
Fanny - as I said in the post, I'm not big on sweetcorn either, but these I love! Let me know what you think if you give 'em a try!
Nic - the first note I have in the cookbook on this recipe is from 2001 - and every once in a while they sneak themselves back on the menu, and are always enjoyed by the guests!
McAuliflower - I'm sure they would! Sweet corn, hot chili - yes, yes it would work!
Barbara - Ah yes, sounds like the ideal way to eat fresh corn. I only ever have it in summer too, and I just have to cough up the money for them as soon as they're there. Triple sweet corn? Sounds like something I'd enjoy! And btw, the original recipe actually uses cilantro, not basil - I just know so many people that aren't too enthusiastic about cilantro, so I usually substitute.