Friday, 5 October 2012

Weekend Corn Fritters

Aah the weekend. Except this morning it's not my turn for a sleep in. To be fair, being school holidays, I have been rather lucky on that front this week. Little Miss 3 was up at the crack of dawn as usual. This morning's early accomplishment being playing the key board with great gusto at five minutes past six.
"Is it your turn to get up Daddy?"
"No, not this morning"
Oh well. In the absence of extra sleep, we can always resort to extra breakfast.
Now that it's so exceedingly difficult to get a table in a restaurant in Christchurch without booking a week in advance, last minute breakfast missions have become a thing of the past. There are advantages to making a lovely breakfast feast at home: like cooking and eating and remaining in one's dressing gown.

Of course these tasty little treats should not be confined to breakfast food alone, and make a lovely light meal at any time of the day. Serve them with a tomato, avocado, red onion and chopped herb salsa, or with a mixed salad. You can put as much or as little corn as you wish. Peas are also an interesting addition. This recipe serves 2 to 3 people as breakfast. The recipe can be successfully doubled.

Corn Fritters

1 cup flour
1 teaspoon baking powder
1 teaspoon salt
1 egg - separated
1 cup milk
40g butter - melted
Approximately 1 to 2 cups corn, fresh or frozen

Turn the griddle pan on to heat up. A frying pan will do. If your cooking with gas, turn it onto the lowest setting. The hardest part of this recipe is getting the temperature of the pan correct.
Sift the flour, baking powder and salt together.
Whisk the egg whites until they form peaks.
Mix the egg yolk with the milk.
If using frozen corn, defrost by running under hot water. If its added to the mix straight from the freezer, the mixture will freeze and the fritters will not cook evenly.

Now assemble the fritter mixture: make a well in the centre of the flour mix and add the milk mix. Stir from the centre of the bowl using a whisk to incorporate a little of the flour at a time.

Once mixed use a spatula to add the melted butter, followed by the corn. Now gently mix in the whisked egg whites.

 I know that whisking the egg white might sound like a chore, but it makes a real difference to the lightness of the end product. With just one egg white, a whisk and a little elbow grease it takes no time at all.

Use a ladle or large spoon to put a generous amount of the mixture onto the buttered griddle. Once bubbles start to appear, turn the fritter over.

It should rise a little and bounce back in the middle once cooked.

We had ours with some crispy bacon strips and sweet chilli sauce.

This is a great recipe to cook when you have sleepy heads who get up later, as the mixture will happily sit and the fritters can be cooked in a few minutes as the family gets up.

Enjoy your weekend!

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