Thursday, October 14, 2010

corn fritters

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There is just something about putting something in batter and frying it on a griddle. As you're all aware I've been travelling TONNES this year, there's something about turning 30 that makes you break your back in trying to get quite a few things ticked off before you turn 31. So most of my cooking lately has been about using up whatever food is in my fridge, what I can freeze etc, wasting food is the worst thing in the WHOLE WORLD to me. So these were knocked up quickly but what a deeeeelight. Enjoy.

Makes 1-2 servings

Ingredients

1 tbsp of besan (chickpea flour)
1 tbsp of flour
4 tbsp of water
2 large fresh corn cobs with the kernels cut off
a grind of fresh salt and pepper

1. Mix the flour and water until the batter is smooth and of a pancake consistency (you might have to add some more water). Add the corn kernals and combine well.

2. Heat a heavy bottom fry pan on high (or just regular pan but on a medium heat) and wait until the pan is quite hot (a few drops of water should sizzle when dripped onto the surface). Carefully ladle in mixture to form a couple of fritters. Only flip when completely cooked and browned on the first side (like a pancake, the mixture on the top is almost completely cooked before you flip it over).

3. Smear with vegan mayo and relish of some kind (I used green tomato relish - mm yum!)

Notes: You can you plain flour instead of chickpea, you may just need less water. I used white flour but whole wheat would be nice too. You can you plain flour instead of chickpea, you may just need less water. I used white flour but whole wheat would be nice too.

3 comments:

  1. Boom chicka wowow - amazing! I love fritters, gonna fry me up some of these. Think the besan would add a nicer flavour than plain flour also?

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  2. Nice! I definitely prefer a fritter with lots of veg and only a little batter to bind, like these.

    There are too many cafes churning out pancakes with a few veg bits floating in them. I had some this morning; blerg.

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  3. the besan gives it a nice 'body', and yeah cindy! soooo love tonnes of veg barely held together with batter... its how I make okinomiyaki as well.. must do a post on that soon

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