On the weekends I tend to head to the local farmers’ market to pick up fruit and vegetables for the coming week. There is no plan, it is a case of seeing what is in season and what inspires me. I tend to devise my weeks’ menu on what goodies I have purchased.
Ears of corn are an item I always pick up. It always seems fresher, more vibrant and tastes better from the markets. We enjoy eating corn quite a bit. Whole ears will be barbequed, and I love it grilled Japanese style.
Even though I love my fresh corn, corn kernels are something that I do keep in the freezer for emergency cooking. I have even been know to have a tin or two in the cupboard.
This recipe works just as well with freshly picked ears or corn, or with corn you have fished out of the freezer. On this occasion I served them with some tomato relish which had been sitting unopened in the cupboard for a little while. Actually the relish was the reason why I made the fritters. It’s residency in the cupboard was starting to annoy me, the duration way too long. The relish needed to be evicted, used.
You could make this meal even more substantial. For breakfast adds some bacon rashers and a few slow cooked roma tomatoes. Brunch? Add a fresh green salad to accompany the relish.
- 1 cup plain flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 2 eggs
- ½ cup milk
- 2 cups corn kernels
- ½ cup chopped continental parsley
- ¼ cup chopped chives
- In a medium bowl place all the ingredients and mix well.
- Heat a non stick fry pan over a medium heat with a small splash of olive oil.
- Heap large tablespoons of the mixture into the fry pan and cook until brown on one side and nearly cooked through. Turn your fritters and brown and cook the other side.
- Serve with tomato relish.
Do you keep a stash of frozen and/or tinned vegetables on hand?