Bill Granger's Corn Fritters

Its sad but its true but I've never tasted corn fritters before Mart 130.

If you read my previous post, was very disappointed as I had high expectations especially after so many other bloggers rave about it.

Unfortunately it was a bit too thick and dough-y for my liking.

Thinking I should try making amends with my earlier experience with corn fritters (before crossing it out of my list forever), decided to give it another try. Chance upon Bill Granger's recipe here.

What can I say........changed my mind! These sweet & savoury bites are definitely high on my list for breakfast now. :) Maybe its because I made them fresh unlike the ones from Mart which tasted more like they were made a lot earlier and then reheated.

Here's to you Bill! *thumbs up*

Adapted Bill Granger's recipe

Ingredients:
1 cup plain flour
1 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon sweet paprika
2 large eggs
1/2 cup milk
2 cups (from 2 to 3 ears) sweet corn kernels
1/4 cup red capsicum, cut into small dice
1/4 cup yellow capsicum, cut into small dice
1/2 cup sliced spring onions, sliced
2 tablespoons chopped fresh coriander
2 tablespoons vegetable oil


Method:

1. Sift the flour, baking powder, salt, sugar and paprika into a medium bowl.

2. In a separate bowl, whisk the eggs and milk until combined.

3. Gradually add the egg mixture to the dry ingredients and whisk until a smooth, stiff, lump-free batter forms.

4. Add corn, capsicum and coriander to the batter. Mix well.

5. In a large nonstick frying pan, heat the vegetable oil over medium heat. When the oil is hot, add the batter in scant quarter-cup amounts, cooking four at a time. Fry for 2 minutes or until the underside of each fritter is golden. Turn the fritters over and cook until the other side is golden. Transfer to another plate and keep warm while cooking the remaining fritters.

6. Serve warm with a few rashes of bacon, roasted tomatoes, slices of avacado and some baby spinach or rockette leaves.