The down side of living here is that all our friends and family live somewhere else, which means we spend a lot of our lives in the car. The plus side, is that we get a fair amount of people staying overnight on their way to somewhere, or simply popping in for a visit to break up the drive. So last weekend, while they were on their way home from the airport, we were able to host a couple of my in-laws for Sunday brunch. And of course, me being me, I jumped at the opportunity to be able to cook for them.
I’ve always been a big brunch fan, and especially on a lazy Sunday morning. I think it’s embedded into me after growing up in Wellington, New Zealand, where brunch is a popular time to go out to a cafe, and where they serve the yummiest foods like pancakes, french toast, and yes you guessed it, corn fritters.
My favorite corn fritter recipe comes from Jo Seagar’s cookbook “It’s Easier Than You Think” (why oh why is this only available in New Zealand?). The batter is reasonably thin, which produces a flatter and crunchier fritter. The grated courgette/zucchini gives the fritter a wonderful moistness and colour, while the mint adds a fresh bite that compliments the accompanying sweet thai chili sauce and sour cream (or creme fraiche if you are in the Netherlands). If you are cooking these for a group of people then you can pop the cooked fritters (layered between paper towels) in the oven at a low temperature and on an oven proof plate.
The perfect Sunday brunch.
Sweetcorn, Courgette & Mint Fritters
Yields 8
Ingredients
- 1 cup milk
- 2 large eggs
- 1 1/2 cups flour (tarwebloem)
- 3 tspn baking powder (bakpoeder)
- 1 cup of drained sweetcorn (blikje mais)
- 1 courgette
- 3 tbsp freshly chopped mint leaves
- 2 tbsp sweet thai chili sauce
- salt & pepper
- Canola oil (zonnebloemolie)
- To serve …
- sour cream (creme fraiche)
- sweet thai chili sauce
- rocket leaves lightly dressed
Instructions
- Using a metal whisk, mix together the milk and eggs in a large bowl.
- Sift in the flour before adding the corn, courgette, mint and sweet thai chili sauce. Season generously.
- Fill a large non-stick frying pan with the oil so that it’s about 1 cm deep. Keep the oil topped up in between batches.
- Spoon 1/4 cups of the mixture into circles in the pre-heated oil. Fry the fritters on a medium heat – it should be hot enough to create a nice golden brown finish, but not so hot that the outside is ready before the inside is cooked.
- Flip the fritters over (be careful of the hot oil!) and cook the other side.
- Eet Smakelijk!!
- Monique xx
