Tuesday, 28 June 2011

Corn fritters

Last night I decided to make corn fritters for dinner - mainly because I was trying to do the meat-free monday thing and I also thought it would be cool to try out another recipe from my Gwyneth Paltrow cookbook, Notes From Kitchen Table.

The above photo is of my corn fritter's (they came out pretty well, don't you think?) - as you can see I served them with some rocket on the side. Next time I think I will also add some sweet chilli dipping sauce. Here is the recipe I used:

What you need:
  • 4 fresh corn cobs, husks removed (uncooked)
  • 1 organic large egg ( Note: I found my mixture needed almost 2 eggs)
  • 35g Parmasan cheese, grated
  • 25g mature cheddar cheese, grated
  • 2 spring onions, the white and green parts, finely chopped
  • 25g unbleached plain flour
  • 1 and a half teaspoons of cornflour ( I forgot to use this)
  • 1/4  teaspoon freshly ground black pepper
  • 1/4 teaspoon coarse salt, Plus some for finishing
  • 4 tablespoons vegetable oil
  • Optional: 10 fresh basil  leaves and 2 tablespoons fresh coriander leaves
What to do:

1. Cut the corn kernels off the uncooked cobs and discard the cobs.
2. Combine the corn, egg, cheeses, spring onions, flour, cornflour, pepper, 1/4 teaspoon of salt together in a large mixing bowl.
3. Heat the vegetable oil in a medium non-stick frying pan over medium-high heat.
4. Spoon about 4 tablespoons of the fritter batter into the pan and fry for 2 minutes on each side, or until  5. dark golden brown and very attractive.
5. Drain the fritters on kitchen paper, sprinkle with salt and keep warm while you repeat the process with the remaining batter.
6. Roughly chop the basil and coriander leaves and scatter ontop of the fritters.

My notes and thoughts: This recipe made about 8 fritters. The corn fritters were tasty, and were more filling than I expected - though I definitely think they are probably better to have as a side dish or for a light lunch (The Boyf agrees). My first fritter fell apart, but then I added some more egg to the batter and they came out much better. Some corn may explode while you are frying it (just giving you a heads-up). I would definitely make this recipe again.

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14 comments

  1. hmmm, i've never made corn fritters before... did you first steam the corn to soften it, or did it go straight from hard off the cob and into the mixture?
    I reckon i'll try this out, but as i side as i think my boyfriend would be horrified if he just got corn fritters for dinner.hehe

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  2. It looks yummy :) I have made them before (mielie koekies the afrikaans version)

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  3. Yum yum!

    Corn fritters are delicious. I agree that adding some sweet chilli sauce or a spicy chutney would be good.

    I would like to try them served with a caprese salad.

    Thanks for sharing the recipe!

    xxx

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  4. I'm so excited to try them - they look amazing!

    xoxo
    Taryn

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  5. I made some corn fritters for breakfast with bacon, avo and maple syrup - they turned out well but I used tinned corn instead (funny, I never really thought to use fresh)! I will definitely be trying this recipe this weekend! Thanks for sharing!

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  6. Pascale - nope. Use very fresh, uncooked corn. Ye, my boyfriend thinks meat-free is very weird.

    Carlinn - very yummy - but I ate too many

    Quinn - :)

    Taryn - let me know how they come out

    Meghan - ooh, having them with breakfast is a good idea.

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  7. Yum, look amazing!

    I too, heart corn fritters. But my recipe is courtesy of that good ol' Aussie Bill Granger.

    I divide the amount of corn in 1/2 and then I blend (with a hand held whizzer thing) one half until it is chunky. Then I add the rest of the corn... I think this is what keeps it from falling apart.

    I serve mine with avo and bacon!

    Note: I sometimes add ricotta as well.. makes for a softer fritter, moister fritter!

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  8. i love corn fritters!
    definitely giving these a try. thank you :)

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  9. that looks like a delicious treat!!

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  10. It's great that you're talking part in meat free monday. Hope you find meatless dishes are yummy than most people think.

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  11. oooooh...that looks and sounds yummy:) I think I might have to try it:)

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  12. looks yummy and healthy!
    too bad im too lazy to cook!:(

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  13. I made these tonight and totally agree that 2 eggs are necessary. I wonder if it's a typo because my corn cobs were not unusually large. I will definitely make these again though. Delicious, fast and reheat well for lunches, etc.

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  14. I made these tonight and totally agree about the necessity of 2 eggs. I didn't see your post until after attempting my first batch! I think it may be a typo because there is no way 1 egg would ever be enough to hold that much corn together! Anyway, I will definitely make these again. Delicious, quick and reheat well for lunches, etc.

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