Cooking
So I think we all know that guy by now - his big, boyish smile, his brightly colored cookbooks. Yes, it's Bill Granger again. I've made these a dozen times, and I've loved them each and every time - and I'm not that big a fan of corn, I might add! I like fresh corn, maybe a grilled corn on the cob - but please, spare me of the frozen/canned variety. Do not like. Sorry!
Last Sunday, I had two of my girlfriends coming for brunch, and I whipped a batch up - there was a couple left, so I thought I had plenty of photographing opportunities. Then Martin came home and swish-swish - all I managed to save was what you see in the picture!
Sweetcorn Fritters - from Sydney Food by Bill Granger, p. 29
The veggies
2 cups fresh corn kernels, cut from the cob (the equivalent of 2 cobs in my world)
½ cup diced red pepper
½ cup sliced spring onions
1/4 cup mix of parsley and basil, both chopped
Mix it all up! When you're ready, make up the batter (you could actually make the batter up to three days in advance, but you don't want to mix the veggies and batter until just before you cook the fritters)
The batter
1 cup plain flour
1 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon paprika
1 tablespoon sugar
2 eggs
½ cup milk
Sift all the dry ingredients into a large bowl. Make a well in the centre, into which you add the milk and the eggs (cracked, of course, don't be silly!) Carefully whisk the flour into the milk and eggs, making a smooth, lump-free batter. It will be quite stiff.
Pour about two thirds of the batter over the vegetables and give it a good stir. If you think it needs a little more binding material, add more batter - I usually end up using all of it, partly because I hate throwing the leftovers out, and partly because - well, there's nothing wrong with pancakes, is there??
Heat a couple of spoonfuls of vegetable oil in a pan, and cook the fritters, 4 at the time (or more or less, depending on the size you want) I've made them really small and served them at a brunch buffet at my Stepmoms 40th. birthday, topped with avocado, bacon an rocket. Mmmmmm. If you make a 3-4 inch/12 cm large ones, you'll get about 10.
To serve
How about... homemade guacamole - Crispy bacon - cheddar cheese - spinach - homemade semidried tomatoes - rocket - ketchup - be my guest. Or just eat as is!
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Cooking
Sweetcorn Fritters for the Girls
So I think we all know that guy by now - his big, boyish smile, his brightly colored cookbooks. Yes, it's Bill Granger again. I've made these a dozen times, and I've loved them each and every time - and I'm not that big a fan of corn, I might add! I like fresh corn, maybe a grilled corn on the cob - but please, spare me of the frozen/canned variety. Do not like. Sorry!
Last Sunday, I had two of my girlfriends coming for brunch, and I whipped a batch up - there was a couple left, so I thought I had plenty of photographing opportunities. Then Martin came home and swish-swish - all I managed to save was what you see in the picture!
Sweetcorn Fritters - from Sydney Food by Bill Granger, p. 29
The veggies
2 cups fresh corn kernels, cut from the cob (the equivalent of 2 cobs in my world)
½ cup diced red pepper
½ cup sliced spring onions
1/4 cup mix of parsley and basil, both chopped
Mix it all up! When you're ready, make up the batter (you could actually make the batter up to three days in advance, but you don't want to mix the veggies and batter until just before you cook the fritters)
The batter
1 cup plain flour
1 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon paprika
1 tablespoon sugar
2 eggs
½ cup milk
Sift all the dry ingredients into a large bowl. Make a well in the centre, into which you add the milk and the eggs (cracked, of course, don't be silly!) Carefully whisk the flour into the milk and eggs, making a smooth, lump-free batter. It will be quite stiff.
Pour about two thirds of the batter over the vegetables and give it a good stir. If you think it needs a little more binding material, add more batter - I usually end up using all of it, partly because I hate throwing the leftovers out, and partly because - well, there's nothing wrong with pancakes, is there??
Heat a couple of spoonfuls of vegetable oil in a pan, and cook the fritters, 4 at the time (or more or less, depending on the size you want) I've made them really small and served them at a brunch buffet at my Stepmoms 40th. birthday, topped with avocado, bacon an rocket. Mmmmmm. If you make a 3-4 inch/12 cm large ones, you'll get about 10.
To serve
How about... homemade guacamole - Crispy bacon - cheddar cheese - spinach - homemade semidried tomatoes - rocket - ketchup - be my guest. Or just eat as is!
- Cranberry Coffee Cake Recipe
You know it's Fall when fresh cranberries appear in the supermarket. I always buy a few extra packages and throw them in the freezer. One more culinary confession? I still have a package left from last year! Ok, I'm not sure exactly when I bought...
- Double Blue Pancakes Recipe
Summertime is when all sorts of berries appear. Strawberries first, then raspberries and blueberries and eventually blackberries. Right now you can buy big baskets of blueberries for only a couple of dollars. They are sweet and turn your tongue blue...
- Julia Child's Clafouti Recipe
Cherries seem like such an American fruit. I guess it's the mythology of George Washington and the cherry tree. And then the idiom "as American as cherry pie". But cherries come from Asia Minor and are named after a Turkish town, Cerasus or the Greek...
- Cheddary Corn Chowder:recipe
Oh how I look forward to Wednesdays! It's not just the middle-of-the-week mark, it's also the day that most major newspapers publish their food sections, and the day my organic produce box is delivered. So why do most newspapers publish a sports...
- Easiest Swedish Pancakes Recipe
Going to Ikea is an all day affair. Or at least a several hour affair. No in-and-out at Ikea. The store is big and those nifty Swedes have found a way to make you go through just about every department, no matter what you've come to shop for. Also...