EoMEoTE #7: bill's corn fritters

there once was an egghead called bill
his eggs mixed with cream gave me thrills
his corn dipped in batter
was good but what matters
is he must learn to use CAPITALS!



I'd been meaning to make this for ages ever since I spotted pinkcocoa's efforts here in October 2004. So in an apt non-planned reciprocal arrangement, this entry for the 7th End-of-Month-Eggs-on-Toast-Extravaganza is for you pinkcocoa.

Bill Granger's Corn Fritters:
(from Sydney Food and cheekily cut-and-pasted from pinkcocoa)

1 cup plain flour
1 tsp baking powder
1/4 tsp salt
1/4 tsp paprika
1 tbsp sugar
2 eggs
1/2 cup milk
2 cups fresh corn kernels, cut from the cob
1/2 cup diced red capsicum
1/2 cup sliced spring onions
1/4 cup chopped coriander and parsley
4 tbsp vegetable oil

Sift flour, baking powder, salt and paprika into a large bowl, stir in sugar and make a well in the centre. In a separate bowl, combine eggs and milk. Gradually add the egg mixture to the dry ingredients and whisk until you have a smooth, lump-free batter. The batter will be quite stiff.

Place corn, capsicum, spring onions and herbs in a mixing bowl and add just enough batter to lightly bind them (about 3/4 cup). Heat 2 tablespoons vegetable oil in a non-stick fying pan on medium heat, then drop in 2 tablespoons of batter per fritter and cook 4 fritters at a time. Cook for 2 minutes, or until the underside of each fritter is golden. Turn over and cook fritters on the other side. Transfer to a plate and keep warm while cooking the remaining batter.

Notes from Bill: The fritter batter can be kept for up to 3 days, but do not mix the batter with the vegetables more than an hour before you're ready to cook, or the fritters will be soggy.

Check out the full wrap-up of eggs-on-toast entries hosted by the co-creator herself, Jeanne here

Related GrabYourFork posts:
bills Darlinghurst
bills Surry Hills (breakfast)
bills Surry Hills (dinner)
bills Woollahra