Wednesday, 5 October 2016

Sweet Corn and Zucchini Fritters For Brunch

Fritters are such an old favourite from a bygone era, however they are still on the menu at many of the better coffee shops. Just by serving them with a side salad and a tasty relish, the price escalates to around $15.00 a meal or even more, and yet they are so easy to cook in your own kitchen using your own combination of ingredient, and depending on what you have on hand. Canned sweet corn has become a staple in my pantry, and as I always have  an abundance of fresh vegetables and herbs on hand, corn marries well with those to make lots of savoury meals such as fritters, muffins, and quiches to mention a few. Leftover chopped cooked meats such as chicken and corned silverside can also be added. Perhaps I am addicted to the natural sweetness and the crunch that corn brings to most of my creations. If you manage to grow your own sweet corn instead of needing to buy the cans, then you are set to go.

After our early morning coffee this morning Neil and I went for a meander through our vegetable and herb garden which inevitably led to a weeding, watering and tidying mission. This is when I really enjoy the early morning solitude of the garden, the surprises it yields, the twittering of our visiting birds and the crispness in the air. During this time, part of my brain is already planning meals for the day, future projects, wondering how my children are managing and what our friends and family might be doing. However, pottering in the garden is a very relaxing and rewarding pastime where I can escape from all of the political and commercialised issues we are bombarded with these days. Thank goodness the frenzy of Christmas marketing hasn't started yet although decorations are appearing in the shops already, heaven forbid! My Mum always used to say that gardening is great therapy, without paying a fortune for it. How true!

Back to reality. The light bulb in our frig has blown necessitating an excursion to find the right bulb, not easy for something so small, and before we know it, breakfast time has passed and we have moved into the brunch time frame. Within half an hour of arriving home, the bulb is installed in the refrigerator by my wonderful handyman husband, and my homemade fritters are cooked and ready to be demolished. A side salad of greens from the garden, fresh Bowen tomatoes from the markets, and some spicy tomato relish and we are ready to enjoy our brunch at home at a fraction of the cost of eating out. Another productive and fulfilling morning in the retiree's garden and kitchen. I must add though that not eating out much when we are at home, makes it all the more enjoyable when we are travelling, especially for moi, who does most of the cooking.

Sweet corn and Zucchini fritters


420g can corn kernels, drained
1 small zucchini, grated or approx. 150g.
2 eggs, lightly beaten
1 cup self raising flour (or a combination of plain flour and baking powder. 1 cup of flour + 2 teaspoons of baking powder, sifted together)
1/3 cup milk
1 tablespoon finely chopped parsley or other favourite herb such as coriander(optional)
2 spring onions, finely chopped or garlic chives (optional)
1/2 teaspoon ground cumin (optional)
salt and cracked black pepper to taste

Let's cook:
  1. Lightly mix together the corn, zucchini, eggs, spring onions, parsley and milk. 
  2. Gradually stir in the sifted flour and cumin, salt and pepper.
  3. Heat a small amount of oil in a non-stick pan, over a medium heat. Place heaped tablespoons of the fritter mixture in the pan and cook in batches depending on the size of your pan.
  4. When you see small bubbles starting to appear on the surface of the fritters, it should mean they are nearly ready to flip over.
  5. Using a non-metal spatula flip them over once, until nicely golden and cooked through. Keeping them all the same size will ensure that they all cook at around the same time. 
  6. Drain each batch as it is finished on some paper towel on a plate and cover with alfoil to keep warm, until all the fritters are cooked.
  7. Serve three fritters to a plate with a small side salad, and a spicy tomato relish or with chopped avocado, and coriander and relish. Whatever you prefer really.
Delicious. Enjoy!

Best wishes and happy cooking,


1 comment:

  1. I am always tempted whenever I see fritters on the menu at a cafe. Your version looks fantastic Pauline! :D


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