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oh man, ALREADY?
Usually my mad and unstoppable desire to listen to Chistmas music until my brain turns into pudding and white wine doesn't start until DECEMBER.
OH WELL. I have 9.4 hours of the stuff, I'm sure a short period of premature indulgence can't hurt. It's a good soundtrack for my current Xmas spree on bookdepository :)
~
I made seriously fantastic corn fritters for brunch today, via some severe tweaking of this recipe. What I did is below the cut.
- 3/4 cup plain flour
- 1 tsp baking powder
- 1 tblsp sugar
- 1 tsp salt
- 1/2 tsp sweet paprika (worked very well, though if I'd had cayenne I would have used that)
- 2 eggs
- splash of milk to thin
- handful of grated cheddar cheese
- 410g can of corn kernels, drained
- 3 shallots, chopped
- 1/2 red capsicum, finely diced
- canola oil spray for cooking
First off, take your large frying pan and cook the shallots and capsicum (or a good handful of whatever else is in the bottom of your fridge and needs to be used up -- that was MY decision-making factor here) in a bit of olive oil, just until they're starting to go soft. Then dump them unceremoniously back onto the chopping board and let them cool a bit while you're making the batter.
Mix flour, salt, sugar, baking powder and your red powder of choice in a large bowl, and then put the eggs in the middle and stir well. Only add some milk if it's still VERY stiff. Throw in the cheese, the corn and the other vegies, stir, and then critically regard your batter. Add a bit more milk if you really think you need it, but you want the blobs to hold their shape quite well in the plan.
Make like a lazy bum and spray your already-used frying pan with oil (or just pour some in and let it roll around, whatever) and then cook the fritters in whatever size fritter you like (I did them in batches of three). I found the spray handy here because I spritzed the uncooked top of each fritter with it before flipping them. You need to press down fairly hard with the spatula after flipping to prevent them from coming out with a raw centre.
Eat the first one as soon as it's out of the pan. You know, just to make sure they're okay.
If you're going to serve them all at once then you could put them on a plate in the oven to keep warm as you go along, but I dumped the first few batches into Tupperware for lunch tomorrow, and just piled the last four onto my plate. You can also cook a couple of rashers of bacon alongside the last couple of fritters if you are the kind of person who likes to incorporate bacon into brunch somehow, which I am.
Due to all the extra savoury stuff I threw in, these aren't really maple syrup vehicles any more (though I did try it, and it still tasted good!) -- I had most of them with sweet chilli sauce but what I think would be ideal, especially if you're having them with bacon, would be a spicy BBQ sauce.
OH WELL. I have 9.4 hours of the stuff, I'm sure a short period of premature indulgence can't hurt. It's a good soundtrack for my current Xmas spree on bookdepository :)
~
I made seriously fantastic corn fritters for brunch today, via some severe tweaking of this recipe. What I did is below the cut.
- 3/4 cup plain flour
- 1 tsp baking powder
- 1 tblsp sugar
- 1 tsp salt
- 1/2 tsp sweet paprika (worked very well, though if I'd had cayenne I would have used that)
- 2 eggs
- splash of milk to thin
- handful of grated cheddar cheese
- 410g can of corn kernels, drained
- 3 shallots, chopped
- 1/2 red capsicum, finely diced
- canola oil spray for cooking
First off, take your large frying pan and cook the shallots and capsicum (or a good handful of whatever else is in the bottom of your fridge and needs to be used up -- that was MY decision-making factor here) in a bit of olive oil, just until they're starting to go soft. Then dump them unceremoniously back onto the chopping board and let them cool a bit while you're making the batter.
Mix flour, salt, sugar, baking powder and your red powder of choice in a large bowl, and then put the eggs in the middle and stir well. Only add some milk if it's still VERY stiff. Throw in the cheese, the corn and the other vegies, stir, and then critically regard your batter. Add a bit more milk if you really think you need it, but you want the blobs to hold their shape quite well in the plan.
Make like a lazy bum and spray your already-used frying pan with oil (or just pour some in and let it roll around, whatever) and then cook the fritters in whatever size fritter you like (I did them in batches of three). I found the spray handy here because I spritzed the uncooked top of each fritter with it before flipping them. You need to press down fairly hard with the spatula after flipping to prevent them from coming out with a raw centre.
Eat the first one as soon as it's out of the pan. You know, just to make sure they're okay.
If you're going to serve them all at once then you could put them on a plate in the oven to keep warm as you go along, but I dumped the first few batches into Tupperware for lunch tomorrow, and just piled the last four onto my plate. You can also cook a couple of rashers of bacon alongside the last couple of fritters if you are the kind of person who likes to incorporate bacon into brunch somehow, which I am.
Due to all the extra savoury stuff I threw in, these aren't really maple syrup vehicles any more (though I did try it, and it still tasted good!) -- I had most of them with sweet chilli sauce but what I think would be ideal, especially if you're having them with bacon, would be a spicy BBQ sauce.
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