Corn Fritters5/11/2013 11:57:00 PM
|Corn fritters, (messily) poached eggs, smoked salmon, chive labneh, diced avocado|
The breakfast, above, was my take on that ubiquitous cafe staple of corn fritters. I googled a few recipes to get a general idea of how to make them, and then ended up doing it my own way. Basically I wanted maximum corniness: loads of corn kernels just bound by a little batter.
To increase the corn-factor even more, I used a small tin of creamed corn as a binding agent, instead of just egg. Creamed corn is all kinds of awesome! For extra flavour I added a finely chopped red onion and cayenne pepper. (I later learned, through a hospo-working friend of mine, that one of the most popular restaurants in Melbourne uses corn purée in their fritters for this exact reason. Win!)
|Corn fritter batter, pre-mixing|
I used the kernels of a fresh ear of corn, and boosted quantities with a small tin of corn kernels, because this is what I happened to have in my fridge and pantry - for ease, in the recipe below I've specified either two ears of corn or a normal-sized (400 gram) tin of corn kernels.
|Diced avocado, chive labneh|
But you know what? Even if you eat these plain, they're pretty damn good. They're super-corny, nice and pancakey on the inside, and with fab crisp edges. Despite being fried, they feel light and bright and delicious. It's totally worth setting aside your Sunday morning to make these!
An original recipe from Sarah Cooks, inspired by the multitudes of corn fritters at Melbourne's cafes!Ingredients1 x 125 gram tin of creamed corn1/4 cup flour1 teaspoon bicarb1 egg1/4 teaspoon cayenne pepper1/4 red onion, finely choppedSmall handful flat-leaf parsley, finely choppedThe kernels from 2 ears of corn, or 1 x 400g tin of corn kernelsMethodPlace all the ingredients except for the corn kernels in a mixing bowl, and whisk to combine. Season with salt and pepper to taste.Slice the kernels off the corn (or open the tin of corn!) and add to the bowl.Heat a layer of vegetable oil in a non-stick frying pan. Cook spoonfuls of the corn mixture in the hot oil for about three minutes a side, only flipping when the fritters are sealed on the bottom.Place the corn fritters in a 75C oven as you cook the rest of the batter.Makes 6 fritters, serves 2-4 depending on how hungry you are and what you serve them with.