Anyone who knows me, knows that I’m more than slightly obsessed about brunch. It’s my favourite meal of the day, up there with afternoon tea. So, I thought I’d share one of me favourite dishes – my no fail, really quick corn fritter recipe that’s perfect for last minute plans (and/or curing over indulgence from the night before.)
There’s just something about the gathering of family and friends around a well set table that makes my heart happy. It’s the best place in the world. Especially one laid with bacon, avocado, sweetcorn fritters, coffee, and a sparkling beverage or two.
It is well-documented that us Kiwis are a little obsessed with a crazy little thing called brunch. Some might almost accuse us of an almost cultish obsession with the in-between meal worshipped mainly on the weekends at home and here in London. I get teased for a seemingly never-ending string of weekend blates, but as a nation we simply revel in the meal where eggs, cocktails, burgers, dessert and well poured Flat Whites share the same
altar table. Especially when it’s a little later in the morning, once the old brain cells have started to fire up.
Corn fritters are easy, fairly heathly and great to add in your own touches – they’re a fantastic and easy brunch. I like to add grated zucchini [courgette] – patted with a paper towel to absorb any excess fluid, ham, peppers – any thing you have that isn’t really strongly flavoured to overwelm with the sweetcorn.
There is something luscious about the crisp exterior, the soft internal structure then the tidbits of sweetcorn that make my mouth water. Just right for a leisurely brunch after a busy night socialising.
Quick Corn Fritter Recipe
- 1 (398 g) drained can sweetcorn [or creamed corn – take out 2 of the eggs if you use creamed corn]
- 3 spring onions, very finely chopped
- 3 beaten eggs
- 2 Tablespoons [30ml] milk
- 3/4 cup [75g] plain flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- pinch of black pepper
- pinch paprika or cayenne pepper
- Oil (for frying)
- Combine dry ingredients.
To make the fritters, put the sweetcorn and spring onions in a bowl. Beat the eggs with the milk. Pour this mixture over the sweetcorn and mix well. Season with salt and pepper. Sieve the flour with the baking powder, salt, pepper & cayenne pepper and then stir into the sweetcorn mixture.
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 – in my house, they don’t last long enough to cool.
Tap here for a few more favourite brunch recipes of mine.
What’s your favourite brunch dish?
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