I love corn. And one of the best things about summer is the fact that it’s in season, readily available and cheap! This year Mick and I have tried growing our own. It’s a thirsty crop so if rain isn’t regular it needs a bit of help. Thankfully we have a rainwater tank so no dramas there!
Along with the beautiful eggs our chickens give us, cooking from our own back yard has been a real pleasure this summer. Here’s my recipe for corn fritters. These are great for a lazy weekend breakfast, or with grilled chicken for dinner.
Preperation & Cooking time: 30 minutes
3 cobs fresh corn, silk and husk removed
2 eggs, whisked
1/3 cup milk
¾ cup (115g) self-raising flour
¼ cup shallots (green onions) finely sliced
¼ cup coriander leaves, chopped
Salt and ground white pepper to taste
Olive oil for frying
Cook the corn cobs either by boiling or microwaving until the kernels are tender but still al dente. Boiling will take 5 minutes, microwave time will depend on your machine but give it 1 ½ minutes per cob and then longer if required.
When the corn has cooled enough to handle, run a sharp knife the length of the cobs to remove the kernels. Season with salt and pepper.
Meanwhile mix eggs and milk together. Place flour in a bowl and add milk mixture gradually, ensuring there are no lumps.
Stir in corn kernels, shallots and coriander. Set aside for 15 minutes to rest.
Heat 1 tablespoon of olive oil in a chef’s pan over medium heat. Drop spoonfuls of the fritter mix in the pan.
Give the fritters space to spread and yourself space to flip them. After about 2 minutes they should start setting on the edges of the upper surface, and be golden brown underneath. Flip and cook for another minute.
These are really yummy with some tomato relish dolloped on top.