I’ve got two words for you: Sweetcorn Fritters. Sunshine on a plate.
I always associate them with cafés in New Zealand, eaten outside in the morning sunshine, sunglasses on and a long black, aka a double shot Americano, on the side.
We’ve been lucky enough to have a few Kiwi visitors recently – the Husband’s parents were with us last month and we just said goodbye to his sister and brother-in-law yesterday. It’s been a fabulous time of chilling out together around the cottage, long walks along the river, Little Missy always having someone to do a jigsaw with and a spare pair of hands to hold the Small Girl while I cook dinner. We miss them.
While there may not have been much good weather while they were staying, these fritters are a way of bringing some sunshine to the day. Little Missy thinks, and I would agree, that these are best served up with a sweet side helping of family.
I usually serve these with a simple tomato relish: thinly slice half a red onion and toss with a pinch of salt and the juice of half a lime. Add 4 ripe tomatoes, diced, and toss together. Diced avocado is an especially good addition.
Plain flour – 150g
Salt – ½ teaspoon
Baking powder – 1½ teaspoon
Eggs – 2
Milk – 175mls
Butter – 1 tablespoon, melted
Spring onions – 2, chopped
Red pepper – ½, diced
1 x 340g tin sweetcorn, drained
Sunflower oil for frying
Sieve the flour, salt and baking powder into a large bowl. Make a well in the centre, add the eggs then gradually beat in the milk to make a smooth batter.
Stir in the butter, spring onions, red pepper and sweetcorn.
Heat a little oil in a frying pan. When hot, fry tablespoons of the mixture until crisp and golden on both sides. Serve immediately.
Serves: 4, for a light brunch or supper, with tomato relish and streaky bacon, grilled until crispy.