The Test Kitchen hasn’t been too, errm, testy lately, so I thought I’d entertain you with some old favourites – Bill Granger’s Corn Cakes (ok, so he calls them Sweetcorn Fritters).
These are big favourites in the Kitschenette household. Quick and easy and delicious. Usually I roast some tomatoes in balsamic vinegar and olive oil to go with them, as the corn cakes soak up the vinegary juices fantastically. A splodge of a good mayonnaise (home-made or otherwise, maybe with some lime juice to sparkle it up) on the side, maybe some proscuitto or Bunderfleisch (raw dried meat, popular in Swissyland), slices of ripe avocado – gosh, what a great meal. Oh, and a bit of leafy greenery never goes astray, either.
At some stage I used to add some grated zucchini to the mix as well, but I found that it tended to make the fritters/cakes soggy and heavy. So now I do without it, and the result is much better, and lighter. Also, Bill specifies the addition of capsicum to the vege mix, but I DESPISE capsicum, so I skip it. They taste much better capsicum-free.
Corn cakes (via Bill Granger’s Sydney Food)
1 cup of plain flour
1 tsp baking powder
1/4 tsp salt
1/4 tsp paprika
1 Tb sugar (I never add this)
1/2 cup of milk
2 cups of fresh corn kernels: DON’T use canned corn. It just isn’t the same. The cakes really need the crunchy texture form fresh corn to give them some bite. I usually use 2 or 3 ears of corn and that seems to be enough.
1/2 cup of chopped coriander, parsley and spring onion
oil for frying
* you can also add 1/2 cup of diced red capsicum if you like.
– Cook the corn (salt the water if you like, I never do), then cool it and slice off the kernels with a sharp knife. Set aside.
– Sift flour, baking powder, salt, and paprika into a large bowl. Stir in sugar if using. make a well in the centre.
– In a separate bowl, whisk together eggs and milk.
– Gradually add the eggs and milk ot the dry ingredients and whisk until smooth. batter will be quite stiff.
– Chop herbs and spring onions and mix through the corn kernels.
– Add the corn/herb mix to the batter and mix gently.
– Heat oil in a non-stick pan and fry cakes, using one or two tablespoons per cake (as you like). Children seem to like mini-cakes, so you can also drop in teaspoonsful to make little cakes (also good for snacks or appetisers). Cook cakes for a couple of minutes each side until golden brown, depending on their size. Add a little more oil for each batch to ensure all cakes get a nice crispy goldenness. Keep cooked cakes on a plate covered wiht a tea towel to keep warm, or in a gently warm oven, until ready to serve.
– Plate up with the above-mentioned accompaniments: roasted toms, sliced avocado, proscuitto or similar thinly sliced meats, leafy salad. Great for summer! Or picnics (they travel well). Or snacks etc etc.