Corn Fritters
The best mothers day breakfast!
Week 7 of lock down and we are heading back out there! Shame it is not in time for Mother’s Day but we know it is coming! My son cooked this recipe for a school assignment and it has become my firm favourite for a leisurely brunch. There is a little bit of work involved, but it is great for older kids to make and is incredibly tasty. You can eat the fritters just as they are, or I like them with a few strips of smoked salmon, rocket, a few sprigs of dill and just a touch of sour cream for those that can! Happy Mother’s Day to all the Mums out there!
Benefits of this recipe:
An incredibly tasty, gluten free alternative to the regular corn fritter.
Polenta – is ground yellow corn (cornmeal). It is a staple of italian cooking, gluten free and does not have a strong flavour, taking on the flavour of its cooking liquid. Polenta is a versatile grain, best stoneground, which is great for vegetarians and vegans.
Chilli – ground chilli is a pungent spice that adds flavour to dishes and is known to increase metabolism. Derived from dried red chilli peppers, it contains capsaicinoids which fight inflammation, are strong antioxidants and are natural pain relievers. Chilli powder also contains carotenoids which improve blood circulation to the skin, and vitamin C to support the immune system.
Eggs – are an inexpensive source of high-quality protein which are known to improve good cholesterol. Eggs contain selenium, vitamin D, B vitamins, zinc, iron and copper.
Spring onions – are full of antioxidants and are anti-inflammatory. Known for being heart healthy, they reduce cholesterol levels and high blood pressure. Onions contain high levels of Vitamin C, calcium, fibre, vitamin A, B vitamins, potassium, copper, chromium, iron and manganese. Onions increase metabolism, assist in toxin elimination and their sulphur containing amino acids help with liver detoxification.
Corn – is a starchy vegetable rich in the insoluble fibre, cellulose, which aids digestion. Corn is also rich in vitamin B12, Folic Acid and iron, which assists in red blood cell and energy production. Canned corn has the same fibre content but loses vitamin C in the canning process. Adequate chewing avoids any digestive discomfort.
Chickpea (besan) flour – a great high protein, gluten free alternative to regular wheat flour. Besan flour is also high in fibre, folate, iron, magnesium and zinc. It has a nutty, dense flavour and is heart healthy.
Ingredients: (for 5-6 people, or less if you want leftovers!)
1 ½ cups organic milk (of choice)
1 cup fine polenta
3 tbsps unsalted butter (at room temperature)
1 tsp baking powder (gluten free)
Salt and pepper
Up to 1 tsp ground chilli (to taste – I used about ½ tsp)
2 large eggs (organic, room temperature, lightly beaten)
¼ cup spring onions (finely chopped)
1 ½ cups cooked corn kernels (organic frozen corn, quickly boiled. If you can)
¼ cup flour (gluten free - I used chickpea or besan flour)
2 tbsps extra virgin olive oil (for frying)
Method:
1. Stir half the milk and the polenta in a mixing bowl. Set aside.
2. Heat the oven on low to ensure the fritters can be kept warm until all fritters are complete. Say 150C.
3. Heat the rest of the milk in a saucepan over medium heat until almost simmering (keep your eye on it as it may not take too long!).
4. Turn the heat down and slowly whisk in the polenta mixture and the butter then stir for around 10 minutes until thickened.
5. Remove the saucepan from the heat. Pour the mixture back into a large mixing bowl and whisk in all of the other ingredients (except the olive oil) until combined.
6. Heat a large frying pan over medium-high heat and heat half the olive oil. Spoon approx. ¼ cup sized amounts of the batter into the pan, ensuring there is plenty of room between fritters to prevent sticking. Fry for 5 minutes on one side until golden brown. Flip the fritters and cook for around 2 minutes on the other side until cooked through and golden brown on both sides.
7. Place cooked fritters on a warm plate in the oven.
8. Repeat step 6 for the remaining batter, using the rest of the oil.
9. Serve the fritters warm with smoked salmon, bacon, avocado or your choice of topping.
