This recipe came about after a trip to The BeachesMarket, in Warriewood on Sydney’s Northern Beaches.
This very popular local Farmers Market, is a thriving community of fresh food loving friends with amazing produce everywhere! My mind was going a million miles an hour just trying to take in all the beautiful produce, mixed with all the enticing smells coming from multitude of hot food stalls, all whilst chatting to some super passionate producers and stallholders – it was frankly AMAZZZZZZZZZZING!
These beautiful fritters are designed to showcase in-season sweetcorn and are just the ticket for a healthy breakfast or a relaxed weekend brunch. Oh and …..are a perfect match for my favourite chorizo from the talented boys at Salumi Australia.
(makes approx 6-8 fritters)
3 sweetcorn – fresh use the kernels only – don’t be tempted to use tinned sweetcorn (use the core to make sweetcorn soup)
2 whole eggs – organic – gently whisk with a fork before adding to the mixture
1 bunch coriander – use both the roots and leaves
1/2 cup Bescan flour (flour made from chickpea) – sieve
1/2 gluten-free flour – sieve
1 red onion – peeled and finely diced
1 garlic clove – peeled and crushed
Brookfarm Macadamia nut oil
Olsson’s Salt and pepper
- pre-heat oven to 180 degrees Celsius
- finely chop the roots of the coriander – place in a fine sieve and rinse under cold running water to remove any dirt – place in a hand blender along with half of the corn kernels – blend for a couple of seconds until you achieve a rough paste – scrap into a mixing bowl
- place finely sliced red onion, crushed garlic, roughly chopped coriander and the remainder of the whole sweetcorn kernels into the mixing bowl – lightly season with salt and pepper – using a metal spoon stir in the lightly whisked eggs, Bescan Flour and gluten-free flour – mix until well combined
- heat a non-stick frying pan – once hot add the Brookfarm macadamia oil – with your hands mould the sweetcorn batter into a fritter shape and gently place in the fry pan – repeat to cook three fritters at a time – allow to cook until golden on one side – then gently turn using a spatular over to cook the other side
- once golden on both sides – remove from the fry pan onto a baking try lined with baking paper and place in the oven for 5-10mins to cook through
- serve with a dollop of goats curd and a light salad of heirloom tomatoes, fresh mint, a little salt and pepper and a drizzle of quality new season – cold pressed – extra virgin olive oil
- the flavours are also a perfect with chorizo and / or crispy bacon
- will also make a lovely addition to any picnic basket or shared BBQ table as an entrée for guests
- your vegetarian and gluten-free friends will love you forever!
- serve with a piece of pan fried fish on top – so goooooooood