Other than the weather, beautiful beaches and a penchant for a drink or two (responsibly of course), one of the first things I noticed about Australia was the love of breakfasts and brunches. I think because generally speaking you can sit outside while enjoying your lazy mornings. The joy of fritters is that there are limitless options in terms of ingredients you can use. I love corn fritters and when in season I like to use the fresh cobs and take the kernels off myself. The sweetness is simply divine. Serve this recipe with some crispy bacon, avocado and fresh coffee and you'll be sure to start your day perfectly. Or, break all the rules and serve breakfast for an easy mid-week dinner, paired with a fresh glass of Pinot Gris or dry Rose for reversed indulgence that you definitely won't regret.
Takes: 30 Minutes
3 Large corn Cobs, Kernels removed (each cob should be around 150g of corn if using tins)
1 cup of self-raising flour
½ red onion finely diced
¼ bunch of Dill, finely chopped
¼ bunch of Coriander, finely chopped
Juice of ½ Lemon
Salt and Pepper
1.) In a large bowl, combine the corn, eggs, flour, onion, dill and coriander. Whisk thoroughly with a fork until it is all combined. Squeeze in some lemon juice, season with salt and pepper and mix again.
2.) Heat the oil in a frying pan to a medium heat and spoon in 2 tablespoons of the mixture per fritter and cook until golden on each side.
3.) Cook in batches keeping the fritters warm in the oven on a low heat.
Serve the fritters with bacon and an avocado salsa.
Until we're next in the kitchen together - remember it's "just" food, wine and good times.