Occasionally I feel like something a bit different for my weekend cooked breakfast. My go-to favourites are mushrooms on toast or a soft-boiled egg with toast.
I had a craving for corn fritters. They are often on brunch menus in New Zealand, served with sour cream, bacon and sweet chili sauce, but I'd never made them before.
Searching on the internet I came across this recipe from The Pioneer Woman. A bit different from what I wanted (I was after corn fritters that were more pancake style, and I didn't want a deep-fried breakfast) I figured I could modify the recipe to fit my desires.
Served with bacon, thai sweet chili sauce (lots for John and just a little on the side for me), sour cream, and a simple chunky avocado salsa (roughly chopped avocados, tomatoes, and red onion; thinly sliced chili; a squeeze of lime juice) they were perfect. Admittedly it took me a while to assemble the meal (close to 45 minutes from start to finish, which I think is a little excessive for brunch) but it satisfied my craving brilliantly.
Ingredients: (makes enough for 2)
2 cups corn kernels: fresh, frozen, or canned
2/3 cups all-purpose flour
1/4 tablespoon sugar
1 eggs
1/4 cup milk, more to thin if necessary
1/2 teaspoon salt
1/2 teaspoon cayenne pepper
1 teaspoon chopped fresh chives
butter, for frying
Mix together the flour, sugar, salt and cayenne pepper. Whisk in the eggs and milk to make a thick batter (I had to use extra flour to thicken mine). Add corn and chives to batter and fold together to combine.
In a frying pan, melt some butter over a medium-high heat. Drop ladles-ful (is that even a word? I don't think so!) of batter and cook, turning once, until golden on both sides.
While I was doing this I grilled the bacon and made the salsa and, when the fritters were done, piled everything on to two plates for a fantastic brunch.