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!


Unknown said…
Your corn fritters looks so delicious. I'm going to make one soon.
Stephanie said…
OH, that looks so good! And easy, too...thanks for sharing!
Stephanie said…
By the way...Alex saw your collage of pictures, and said "she's cute!"...methinks the boy likes you.

Too bad he's only 28 months old.
eat stuff said…
These look great!
Hmm I really need to go to bills for breakfast!
Anonymous said…
Zarah! I love your new look! I definitely need to re-model, but it's not happening any time soon, I don't think.

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!

*fanny* said…
I love Bill Granger. I havent actually tried his sweetcorn fritter because im not a huge fan of sweetcorn, but thanx to you i think im gonna have a go
Nic said…
I love this recipe, too, Zarah. I haven't made it in a while, though, and this is inspiring me!
These would be soooo excellent with chilli!
Barbara Fisher said…
Oooh. Sweet corn. Fresh sweet corn is one of my most favorite vegetables in the world. When I was young and living on the farm and was doing heavy farm work all day, I could eat through five ears of corn at a sitting. Of course, Grandpa's list of things to do would burn all of it off in short order, after the afternoon siesta, so I never got fat on it.

But oh, how I still love corn to this day and wait impatiently for its season every summer.

I think that the fritter recipe would be a good way to use the supersweet or triple sweet varieties that flood the market in the US these days. I usually use them in corn chowder, but I bet the fritters would be good, too.

Of course, I would likely add chiles to the mixture...but that is me. And maybe substitute cilantro for the basil.

Mmm. Maybe I will have to make some this week?
Zarah Maria said…
Anasalwa - Thank you - let me know how it goes!

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.
Lena said…
I would like to try the sweetcorn fritters but have a question - maybe a stupid one - but should I boil the cobs before cutting the corn off. Lena
Zarah Maria said…
Hi Lena! Not a stupid question at all! You don't need to boil the corn - just cut them off the cob and use them raw - they'll get plenty of heat from the frying.
oh! thank you - we're making them tonight :O)

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