I hadn't heard of sweetcorn fritters until that wave of cool Australian breakfast joints hit the UK a few years ago, starting with Bill Granger, obviously. You have to hand it to them, Aussies sure know how to do breakfast.
Sweetcorn fritters are fresh, colourful and lively with chilli. Perfectly brunchy, and darn easy to make to boot. Once you've made the batter, keep faith, it may seem a wee bit flimsy, but somehow it all sticks together and forms a golden fritter in the pan. The trick is not to fiddle once they've hit the pan. Just let it do its thing for a few minutes, then gently flip over.
I've added halloumi to mine - it counteracts the sweetness of the corn, so there's no need for bacon.
Sweetcorn and Halloumi Fritters (serves 2 for brunch)
Preparation Time: 15mins
Cooking Time: 10mins
You will need:
- 2 fresh corn on the cobs, kernels sawn off (alternatively use a large tin of drained sweetcorn)
- half a packet of halloumi, cubed
- 1 chilli, diced
- 2 spring onions, finely sliced
- a small bunch of coriander, roughly chopped
- 2 eggs
- 90g plain flour
- 1 tsp baking powder
- 75ml milk
For the avocado crème fraîche
- 1 avocado, flesh scooped out
- 1 lime, juiced
- a few tbsp crème fraîche
- Make your avocado crème fraîche by blitzing together the crème fraîche, lime juice, and avocado. Season and set aside.
- For the fritters, blitz half of the sweetcorn in the processor until you get a rough, sweetcorny pulp.
- Then combine the sweetcorn pulp with the rest of the sweetcorn, along with the chilli, spring onions, coriander and cubed cheese. Mix together.
- In another bowl, whisk together the eggs and flour, then slowly beat in the milk to form a batter. Add the sweetcorn and cheese mixture and stir to combine. Season heavily.
- Drop a ladle off the mix into a hot non-stick frying pan and cook on both sides for a couple of minutes. Set aside on kitchen towel while you make the rest. You should have about 6 fritters by the end.
- Serve with the avo crème fraîche immediately!