Friday, August 5, 2011

Corn Fritter but not what your mum used to make.

Still cooking for one, and decided to skip the visit to the supermarket on the way home, and instead rely on what was in the pantry. After having a poke around, slightly regretting not stopping for supplies, I managed to find a bag of corn the freezer, and so it was decided, corn fritters it was going to be.


Ingredients out and ready, Chard from the garden, corn, parsley, smoked paprika, shallot, wheat flour and chickpea flour (Gram flour).

Dice up the shallot, and parsley.


In a bowl, mix 1/2 cup each of the flours (1 cup total), salt, pepper, paprika. Then add 1 cup of water and mix well, you want the consistency to be that of double cream.


Mix the diced shallot, parsley and corn to the mix.


In a hot pan (I use a small heavy Cuisinart pan that i got free with my pressure cooker), pour in about a tablespoon of oil, and let it get very hot. Once the oil is ready, ladle in the batter mix, and cook for about 3 minutes each side, and then 30 seconds more on the first side.


I served it up with a ball of the chard cooked with some garlic and butter, diced avocado, and a poached egg (which didn't make it to the photo).

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