bill granger’s corn fritters
My oven is broken.
I don’t know what happened to it and I don’t know how to fix it.
The timer still works, as does the little dial that allows you to change the oven setting and also the temperature, but the oven itself? The heating element and the fan at the back?
Zilch. Nothing. Nada. Dead.
Which made my original plan for today’s post just a little bit more difficult than I imagined it would be.
I’ve been tasked, you see, with bringing you my adaptation of a celebrity chef’s recipe for a decent breakfast. And the plan was to make you a batch of my muesli – full of delicious nutty things like black sesame seeds and maple syrup and pumpkin kernels and dried fruit.
I’d mixed the dry ingredients together and was just about to pour some sticky deliciousness in when I thought to pre-heat the oven.
Except that it wouldn’t.
(And now, I have a tub of almost as delicious raw muesli sitting in my pantry, just wishing to be doused in sticky stuff and to be toasted. Some things are just meant to be.)
Not to be deterred, I switched my thoughts to yet another recipe that I automatically associate with breakfast – and another person that I automatically associate with breakfast – Bill Granger’s corn fritters.
I’d eaten these at his Sydney outlets countless times but never quite had the impetus to give them a shot in my very own kitchen.
(A particular upside of this recipe being the cobs of corn I’d bought just that morning for soup, and a stove-top only cooking method. No oven required!)
As with just about everything I cook, I was completely unable to stick to the recipe, so added an extra spice kick to the batter and served it with a bunch of greens, a dollop of spiced greek yoghurt and a ladleful of my very own special ruby red chutney.
A perfectly portioned breakfast and just the thing I needed to calm myself down after this morning’s debarcle.
Now about that oven…
- corn kernels cut from 3 large corn cobs (or 4 small ones)
- 1 small red onion chopped
- 2 eggs
- a handful of coriander leaves
- 1¼ cups plain flour
- 1 tsp baking powder
- ¼ tsp salt
- ½ tsp cracked black pepper
- ¼ tsp smoked paprika
- ¼ tsp dried chilli flakes
- vegetable oil for frying
- asparagus, yoghurt, lemon & chutney for serving
- Toss about ½ of the corn kernels, the onion, eggs, coriander leaves, flour, baking powder and spices into a food processor and whiz together until they are a thick, yellow, gloopy paste.
- Add the rest of the corn kernels and stir to combine.
- Heat up a frying pan and put about 1 tsp of vegetable oil in it. Heat it until it shimmers then dollop three mounds of corn fritter batter into the pan. I made them about 1 heaped soup spoon’s worth in size each.
- Fry them for about a minute on each side, checking that they are nicely browned before flipping. Repeat with the remaining batter. You should get about 18 fritters.
- Serve them up with grilled asparagus, a squeeze of lemon, greek yoghurt (with a kick of cayenne pepper if you like!) and a dollop of your favourite chutney.