Not exactly a recipe, more of a sharing of love, and another way to use my September sweet corn fritter recipe. Sunday brunch comfort, borderline excess, and food Jenga. I’m relying on you having a modicum of kitchen nouse, it really is very easy.
Set bacon to grill – you can also omit the meat, there’s plenty going on without it. Meanwhile roast bananas as per the instructions in the Recipes page and set aside in warm oven. While the fritters are frying, mix creme fraiche or yoghurt with a drop of vanilla extract and maybe some maple syrup, depending on the sweetness of your tooth.
Then layer: fritter, bacon, maple syrup, creme fraiche, banana. I used 3 fritters. Because I’m a glutton. And it looked impressive. 2 is plenty.
Sweet corn fritters are fast becoming the new sourdough toast of coffee shops. Both sweet and savoury, we like to serve them as a DIY brunch for everyone to dig in and help them-selves: Bacon, guacamole and salsa or crème fraiche, maple syrup and berries. Smiley, happy people.
Makes 10 fritters
2 fresh corn on the cob, kernels removed
2 large eggs
1 tbsp rice flour
½ tbsp polenta
1 tsp baking powder
½ tsp garam masala
¼ tsp sea salt
Freshly ground Black pepper
Vegetable oil for frying – coconut oil is delicious, and good for gut health!
Mix all ingredients except the sweet corn and 1 egg, together in a bowl.
Add sweet corn and mix.
Whisk egg white only of the retained egg and fold into mix thoroughly.
Heat 1 tbsp oil in a frying pan on a medium to high heat. Dollop 1 tbsp of mix per fritter into the hot oil.
Cook on a medium to high heat for 2 mins on the first side and 1 min on the second. Or until browned.
Serve immediately or keep warm in a pre-heated oven.
You can also make the mixture in advance and keep in the fridge or freezer. Ideal for a fuss free Sunday breakfast or last minute supper.
Tip: Swapping the rice flour and polenta quantities around gives you a yellower, denser fritter. We prefer the higher rice flour option as it maintains a lighter texture.