DONNA HAY

START THE DAY ON A WARM­ING GOLDEN NOTE

Sunday Herald Sun - Stellar - - Stellar Contents -

Clas­sic corn frit­ters.

There’s no bet­ter way to kick­start your Sun­day than with a sat­is­fy­ing stack of corn frit­ters. Once you’ve per­fected my clas­sic recipe, you can ex­per­i­ment by adding dif­fer­ent herbs or spices.

STEP 1 Re­move the husks and silks from the corn­cobs.

STEP 2 Slice the ker­nels from the cobs and set aside.

STEP 3 Place the flour, eggs, but­ter­milk, salt and pep­per in a large bowl and whisk to com­bine. Add the corn, onion and co­rian­der and fold to com­bine.

STEP 4 Heat one ta­ble­spoon of the oil in a large non-stick fry­ing pan over medium heat. Add ¼-cup­fuls of the mix­ture and cook for 4–6 min­utes on each side or un­til cooked through and golden brown. Re­peat with the re­main­ing oil and corn mix­ture. Di­vide the frit­ters be­tween plates and serve with the ba­con, toma­toes and wa­ter­cress. Serves 4–6.

´´A sat­is­fy­ing stack of corn frit­ters is the ul­ti­mate break­fast´´

TIPS AND TRICKS

• For a spicy kick, add in ¼ tea­spoon

½ tea­spoon ground cumin to the bat­ter.

• You can also serve these frit­ters with grated parme­san or a per­fectly poached egg.

• Store cooked corn frit­ters be­tween sheets of non-stick bak­ing pa­per in an air­tight con­tainer and freeze for up to one month.

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FOR MORE RECIPES AND IN­SPI­RA­TION, VISIT DONNAHAY.COM

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