from one generation to the next
These quickly prepared, sweet corn fritters are particularly delicious served for breakfast. Add some slow roasted tomatoes, freshly cut avocado and a generous dollop of salsa verde for a lazy Sunday morning breakfast or brunch. If I plan to add rashers of crispy bacon to the plate, I omit the ham from the recipe.
1/4 cup polenta
1/2 cup GF plain flour
2 cobs of corn
1/2 cup milk
100g smoked ham, roughly chopped
1/4 cup finely chopped red capsicum
2 spring onions, finely sliced
Heat the oven to 160C
Sift the flour and raising agent. Stir in the polenta. Make a well in the centre, add the eggs and milk and mix, slowly incorporating the dry ingredients into the wet. Beat vigorously to remove any lumps. Cut the kernels from the cobs of corn. Add the corn kernels, spring onion, red capsicum and ham into the batter, the season generously with salt and pepper. Heat a little grapeseed oil in a large pan. Drop large spoonfuls of batter into the oil. Cook the fritters until the top surface begins to bubble, then flip them over and cook the other side. Remove the cooked fritters to an oven tray and keep them warm in the oven until they are all cooked. Serve piping hot. Makes approx 24 small fritters.