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?
Sara xxx
They look great and super easy!
Napoli Restaurant Alert recently posted..Mamma Rosa’s Lemon Biscuits
I adore a corn fritters. A salad would be great but all I’d want is the fritters!
john | heneedsfood recently posted..Rick Stein at Bannisters Point Lodge
I had never had these until last year and now I’m in love with them. The first time ever was at a bbq at the park and I think I ate nearly all of them. I’m going to try your recipe next.
Maureen | Orgasmic Chef recently posted..Fabulously Fudgy Brownies
Oh I have to try your corn fritters, they sound wonderful and are so pretty served with the tomato relish.
Karen (Back Road Journal) recently posted..Tips On Growing Tomatoes Successfully
This dish looks easy to prepare and child-friendly and adult-friendly (esp. for me!) at the same time. The texture with the tomato relish will be awesome. Thanks for sharing!
Julie
Gourmet Getaways
Gourmet Getaways recently posted..Slow Cooked Oxtail Kare-kare
I’ve got a huge stash of everything in my pantry! lol. These look delish. Always a big fan of corn fritters!
Helen (Grab Your Fork) recently posted..Mr Wong, Sydney
Yep, I could definitely give this one a go Sara; it looks fantastic.
I had some sweet corn fritters at a cafe in Glebe recently with some bacon, poached eggs, tomatoes & avocado which was insanely good.
You’re right though Sara, great brunch ANY day 🙂 Thanks for sharing!
Trent @ Food Assault recently posted..The Butcher’s Block, Wahroonga
Oh man, I haven’t had fritters in ages… I think i should for dinner next week though!!
Iron Chef Shellie recently posted..[Photo Journal] Forges Farm – Packing Prosecco
Yep I love corn fritters. I always keep loads of peas on hand and tins of chickpeas. Nothing beats a corn cake though
My Kitchen Stories recently posted..Warm Pumpkin Salad with Haloumi and Pepitas
am guilty of stockpiling EVERYTHING in my pantry and freezer, corn seems to make it in there every single time so i tend to whip up some corn fritters whenever I get a complaint for hogging the pantry space!
Corn fritters are my all time favourite weekend brunch meal! These look fabulous.
Amanda@ChewTown recently posted..Pasta Timballo