START THE DAY ON A WARMING GOLDEN NOTE
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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