So long weekends give me the opportunity to indulge in breakfast. And this long Easter weekend, indulge I did.
I started with corn fritters. I love corn fritters. I read an article by a well-known chef the other day who said that you wouldn't really serve corn fritters to adults, they are really a dish for children. Hmm, well this adult disagrees. So it seems do all the cafes that serve corn fritters!
One of the brilliant things is the variety of condiments you can serve with corn fritters! As kids we always, always had corn fritters with Worcestershire sauce. That's what my parents did, so that's what we did. Worcestershire is a delicious accompaniment, something about the salty, tangy zing it adds. But, so many other things also work, right down to good old tomato sauce. My favourites are a spicy chilli sauce, fruity chutney and plum sauce.
So, here is my recipe for gluten free corn fritters. If you don't want or need them gluten free, just substitute the flour for regular flour.
1 can whole kernel corn, drained
2 eggs, separated
1/2 - 3/4 cup gluten free flour (I used a mixture of tapioca flour, corn flour and corn starch)
1 tsp gluten free baking powder
1/4 cup milk
Salt and pepper
Put the egg whites in a bowl and whisk until they are stiff. Put the egg yolks, corn and baking powder in another bowl and mix. While you are stirring the corn mixture, gradually add the milk and flour to make a thick batter. Add salt and pepper to taste. Gently stir through half the egg whites until well mixed, then add the remaining egg whites. You should end up with a smooth, pourable batter.
Heat oil in a frying pan on a gentle heat and cook spoonfuls of the mixture until the fritters are golden brown, flip and cook until golden on the other side. Don't let the pan get too hot, you want to make sure the mixture cooks right through.
Serve with you favourite sauce, sit back, relax and enjoy the long weekend!