Every time I opened the fridge door on Saturday I was accused by three shrinkwrapped corn cobs bought two weeks ago. Food waster! Abandoner! they cried, in their tiny little corny voices.
They were a teeny bit worse for wear, and it was lunchtime, and I was home alone. The thought of eating three corn cobs there and then didn’t appeal. But corn fritters did. I checked a recipe and then made my own version according to what I had in the house – using yoghurt instead of ricotta cheese and rice flour instead of ordinary flour. And they were pretty darn good! I ate several and froze the rest.
Then Sunday morning, when Senor was hankering for something luxurious, I whipped up the most fab breakfast in minutes (I was sooo Bill Granger – shame about the non-matching teeth): into the pan went the corn fritters, a few shreds of proscuitto; half a chorizo sausage, thinly sliced; leftover roasted tomatoes. I think it may have been the best breakfast I have ever made.
- 3 cobs corn kernels
- 4-5 tablespoons rice flour
- 1 tablespoon yoghurt
- 1 handful each finely chopped basil, parsley, chives
- 2 eggs
- 1/2 teaspoon chilli flakes
- salt & pepper
1. Shuck the corn (don’t you love that word?) by standing the cob on its end and running a knife sharply down the side.
2. Mix everything in a bowl, adjusting the flour if it gets too watery (it does look unnervingly runny, but that doesn’t really matter in the end).
3. I threw two-thirds of the mix in the food processor and pulsed just a couple of times to get a rough blend, then returned to the bowl.
4. Heat some oil in a non-stick pan over med-high heat and cook the fritters in batches. Depending on the amount of oil you use and the runniness of your mix, the texture tends more to the pikelet than fritter, but either is delicious.
5. Drain on kitchen paper before serving.