After the dinner where we enjoyed the roasted spatchcocks we woke to another opportunity to cook in the kitchen. When you’re in the country and even if you’re not heading into the fields for 12 hours of digging holes and herding cattle and repairing fences and feeding pigs, you still should enjoy a cooked breakfast.
After a meaty dinner, I decided to cook something vegetarian that also happens to be dairy-free. I made corn fritters as I hadn’t had a corn fritter for a very long time. In the very early days of my blog I made these and it was a post called, G’day USA as Archie had just turned 18 and was heading to New York for six months as part of his gap year. I made these for Archie before he left as this was his most requested breakfast and prior to that, and when he was at boarding school, I’d make them and package them up with a small bottle of sweet chilli sauce and beetle them out to him.
The recipe comes from the Anneka Manning’s Good Food cookbook that I don’t think is still available. I’m reposting the recipe because back in the early days I didn’t have the Easy-Recipe plug-in that makes it super-easy to print recipes from blogs.
This is a great corn fritter recipe as it has some Asian flavours with the ginger and coriander plus some heat from a birds-eye chilli. With all their colour, they’re also rather pretty. You can serve these with sweet chilli sauce, some chilli jam or even a wedge of lime. I served them with some roasted roma tomatoes and departing slightly from the vegetarian theme, some bacon.
I do have to say I was disappointed with the tomatoes. They were from the supermarket and had been picked before fully ripening and were hard and dry. I cut them in half, drizzled them with olive oil, seasoned them with salt and pepper and sprinkled them with a little white sugar. Then into the oven for 40 minutes and this served to redeem them from their earlier horrid state.
While the tomatoes were roasting, I made the fritters. They’re very easy to prepare but you do have to be careful when cooking them as sometimes the corn can pop and as it’s dripping in hot oil, can give you a bit of a burn. Best to stand back from the stove.
After our breakfast we didn’t do any hard labour but instead headed to Robertson to sample some pies. As if we needed to!
- 1 large corn cob, silk and husk removed
- 2 tsp finely grated ginger
- 1 birds-eye chilli, seeds removed and finely chopped
- 2 tbspns finely chopped coriander
- salt and pepper
- 2 eggs lightly whisked
- ⅓ cup plain flour
- vegetable oil for frying
- lime wedges, chilli jam or sweet chilli sauce to serve
- Cut corn kernels from husk and place in a large bowl with ginger, chilli, coriander, salt, pepper, eggs and flour.
- Stir well to combine.
- Pour enough vegetable or canola oil into a large frying pan to cover the base by about 5mm. Pace over medium heat until the oil is hot. Make 6 individual fritters by spooning about half the mixture into the pan, flatten each slightly and cook for about 2 minutes on each side or until golden and cooked through. Drain on paper towel, set aside and keep warm. Repeat with remaining corn mixture.
- Serve with lime wedges, chilli jam or sweet chilli sauce.
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