Sweet corn fritters are a staple brunch dish at many antipodean cafes. Some quick online-culinary research lends support to the claim that this form of fritter, in particular the sweet corn fritter, is a distinctly Southern Hemisphere thing. [My Googling of the topic returned a number of hits from New Zealanders and Australians in London desperately in search of the ultimate corn fritter – appaerently inevitably to be found at an expat cafe].
In New Zealand, the king of all fritters is the whitebait fritter – which is cooked using eggs whites, not yolks so as not to detract from the flavour of the whitebait. In my view, next on the sliding scale of fritter hierarchy would be the mussel fritter, followed by the corn fritter and at the other end of the scale would be the battered and deep-fried, delicious but not at all nutritious, potato fritters on offer in most small town New Zealand takeaway shops.
Before I start a pavlova of a debate, I must also give credit to the lovely corn fritters on offer in Sydney. Down the road at the Bondi markets the Fritter House truck serves delicious corn fritters with delicious homemade relishes and toppings.
Sweet corn fritters are also super easy and inexpensive to make at home. These sweet corn fritters include quinoa for some extra protein and are served with a generous side of guacamole for a healthy and tasty brunch dish. You could substitute the wholemeal flour for gluten free flour for a gluten free alternative.
- 1/2 cup of quinoa (cooked)
- 2 fresh cobs of corn
- 1 can creamed corn (or substitute 1 – 2 more fresh corn cobs. I like using a combination of fresh and canned creamed corn as it gives the fritters a light texture)
- 2 spring onions, chopped
- 1/2 chilli chopped finely (reserve some extra chilli for the guacamole)
- 3 eggs
- 1 – 1 1/2 cups wholemeal flour
- 1/2 teaspoon baking powder
- Pinch of smoked paprika
Combine the quinoa with 3/4 cup of water, bring to a simmer, then turn down to a medium heat and cook for about 20 minutes – making sure the water doesn’t run dry. Let the quinoa sit to cool.
Cut the kernels off the fresh corn into a large bowl.
Add the spring onions, chilli, paprika, creamed corn and flour, baking powder and stir to combine.
Crack the eggs into the bowl and beat well with a wooden spoon to combine. The consistency of the fritters should be like thick, chunky hot cake batter. If you think the mixture is too thin, add a little more flour.
Heat a large heavy based frying pan. Add some oil (I used coconut oil) and add large ladle sized amounts of the fritter mixture to the pan. You can spread the mixture out once it hits the pan if you wish. Allow to cook for a few minutes, then turn when the fritters are starting to brown. The recipe makes about 12 – 15 large sized fritters.
Guacamole, to serve
People tend to have strong personal preferences on how they like their guacamole. Sometimes I make more of a chunky guacamole to serve with corn chips and include chopped tomatoes and chunkier red onion – but for a breakfast dish I prefer this creamier, less chunky guacamole.
- 2 medium hass avocados (vary quantity depending on size)
- 1 garlic clove, crushed and finely chopped
- 1/2 tablespoon of finely chopped fresh chilli
- Juice of half a lemon
- Juice of half a lime
- 1/4 medium red onion, very finely chopped
- Generous handful of coriander leaves (cilantro)
Mash avocados with a fork or in a large mortar and pestle, combine all ingredients and serve.
The fritters can be made in advance and kept warm in the oven until ready to serve.
Serve the fritters either on a large sharing platter with guacamole on the side or on individual plates.
In addition to the guacamole, you could serve with bacon and rocket for a carnivorous version.
For a substantial vegetarian version with a Middle Eastern twist, you could serve with labneh, dukkah rocket and grilled tomatoes or roasted peppers. (Recipe for labneh here https://beachkitchen.com.au/2014/06/01/easy-as-labneh/).