Not only Billie but also her dear Auntie Millicent scoffed back a stack. Millicent is now back in Chicago and wants the recipe so she can press replay.
Corn fritter recipes usually call for canned creamed corn. I prefer to stick with fresh, but it can be tricky to get the wet/dry ingredient ratio right. I think I succeeded perfectly here:
RECIPE: CORN FRITTERS FOR AUNTIE MILLICENT
4-5 corn cobs (raw)
2 cups flour
2.5 teaspoons of baking powder
salt and pepper
6 eggs
large handful each of parsley and oregano, chopped fairly finely
3/4 cup milk
oil
First slice the corn kernels off the cobs. The easiest way to do this is to place the cob horizontally on a chopping board and use a large knife to slice them off. Don't cook the corn before adding to fritter mixture.
Lightly beat the eggs in a small bowl. Add milk, corn, herbs salt and pepper to taste. Set aside.
Sift flour and baking powder into a large bowl and create a well in the centre. Pour rest of ingredients in and stir until combined.
Place a tablespoon of oil into a large heavy frying pan and heat on medium. Once hot drop two tablespoons of mixture into pan (to form one fritter) and repeat until pan full. Leave a few centimetres between so you can easily flip them. Turn once bubbles appearing all over. The other side won't need so long. Cook until lightly browned and place between paper towels on a plate. Eat as soon as possible.
Serve with a green salad and chutney or sweet chili sauce.
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| Grandma Lenore, Auntie Millicent, Miles, Billie and Puppy Dog head to Manly |
That is the best reason why we cook or bake. To let other tastes it.
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