21 January 2011

SWEETCORN FRITTERS

We've had corn on the cob almost daily. Maree and her father Les at Quail Farm pick their corn every morning and for me it is the perfect summer lunch. For years I have had my fresh sweetcorn garnished with masses of butter and freshly ground black pepper. But lately I have been enjoying it straight from the pot (salted water) with absolutely no embellishment. I guess that the essential part of the whole idea is FRESH corn.

So today, for a change, I made some corn fritters. I chopped up a tomato with sweet red onion and some coriander to make the simplest of salsas to serve alongside. The corn fritters were fabulous!

• 2 eggs
• 2 tablespoons flour
• kernels from 2 cooked sweetcorn cobs
• 1/2 small red onion finely chopped
• 2 tablespoons finely chopped fresh coriander
• Salt and plenty of freshly ground pepper
• 2 tablespoons olive oil

Beat the eggs, add the flour and mix well. Add the corn kernels, onion, coriander and salt and pepper. Heat the oil in a large frying pan, and when almost smoky, add tablespoonfuls of the batter. Turn the heat down and cook for 2 -3 minutes each side. You may be best to cook about 4 or 5 at once. Keep the fritters warm and when all the batter is used up (about 8- 10 fritters) serve immediately with your favourite salsa or spicy sauce.