In my search to better define kiwi cooking, I’ve found another dish that I adore but has sadly fallen out of my list since moving to the Northern hemisphere (bar when I find in in gem restaurants). This Sweetcorn Fritter recipe is the epitome of classic Kiwi cooking (though many civilisations have their own sweetcorn fritters.)
Easy, fairly heathly, great to add in your own touches, sweetcorn fritters are a great easy brunch. I like to add grated Zucchini (patted with a paper towel to absorb any excess fluid), Ham, Bacon, Peppers, mostly anything you have that aren’t really strongly flavoured to competed with the Sweetcorn.
There is something luscious about the crisp exterior, the soft internal structure then the tidbits of creamed Sweetcorn that make my mouthwater. I served it this time with chunky tomato Passata (out of a bottle I’m afraid, bad foodie) and pan fried pancetta cubes. Just right for a Sunday brunch after a busy night socialising.
Classic Sweetcorn Fritter Recipe
- 3/4 cup plain Flour
- 1 teaspoon Baking Powder
- 1/2 teaspoon Salt (I only used about a 1/4 of a teaspoon)
- Black Pepper
- 1 Egg
- 1 (398 g) can Ceamed Corn
- Oil (for frying)
- Combine dry ingredients.
- Add beaten egg and sweetcorn (and any chopped or shredded extras). Mix to combine.
- Heat oil in frying pan. Drop tablespoons full of batter into pan. Cook until the fritters are bubbling to the top/are golden, then flip.
- Drain on absorbent paper. Serves approximately 9 fritters, best eaten hot, but then in my house, they don’t last long enough to cool – even hubby devours them.
What is your favourite brunch? Eggs, Fishfinger Sandwiches, Gourmet Afternoon Tea?