I love a weekend breakfast.
You know the sort I mean, the one where you take your time, you get the papers, make a pot of coffee, put some music on, linger a little over the morning, you have some vague plans, but nothing to make you rush around. My favourite kind of weekend.
And of course as it’s the weekend you have the time and the inclination to want to cook something up that’s a little bit special or different, and maybe takes a bit longer than popping some bread in the toaster.
I picked up a couple of recipes from the internet, and yes, I forgot to write down the URL’s, so this is a mixed up re-worked recipe. We originally ate them as a starter / snack, but decided we liked them best as a weekend brunch number – they are fairly substantial, and go great with grilled tomatoes.
The best bit about using fresh sweetcorn has to be the flavour. It shines through everything.
Sweetcorn and Pepper Fritters / Pancakes
Makes 6 -8 fritters
- 2 oz cornmeal
- 2 oz plain flour
- 1 tsp chili powder (or 1 fresh green chilli deseeded and chopped)
- 1 tsp baking powder
- 1 tsp sugar
- 1/4 tsp salt – or to taste
- 4 floz milk
- 2 eggs
- 1 tbls oil
- 1/2 oz butter
- 4 oz fresh or frozen sweetcorn kernels – (blanched for 1 or 2 mins)
- ½ a red pepper, deseeded and finely chopped
- 1 tsp chopped fresh coriander
- 1/2 tsp of mint
- Combine all the dry ingredients in a large bowl – cornmeal, plain flour, chili powder, baking powder, sugar and salt.
- Measure out the sweetcorn and peppers
- Combine the milk and eggs in a separate bowl or jug and whisk.
- Gently melt the butter in the warm oil. Take off the heat.
- Add the milk/egg mix to the flour mix, stirring until it is well mixed in and there are no lumps. Then add the oil and melted butter into the mix.
- Fold in sweetcorn, pepper, and chopped herbs (and fresh chilli if using). Don’t over mix.
- Heat the frying pan or griddle and add enough oil to shallow fry the fritters.
- Use a large spoonful of the mixture to measure out a fritter.
- Cook each fritter/pancake for about 2 minutes on the first side, flip over and continue to cook until they are golden brown and the batter mixture is thoroughly cooked.
- To keep them warm pop them in the oven while you finish making the rest.
Cooking notes ~
I’ve been chomping on these and think I will try some variations while we have the fresh sweetcorn to eat. Maybe some Indian style ones, using rice or dosa flour instead, and using fresh green chillies alongside some curry leaves and mustard seeds. I’ve yet to work out what other flavourings would work best, like whether or not cumin or coriander would work, I bet some fresh coriander would give them a lift. Time and experimentation will tell
Gardening Notes ~
The sweetcorn are Swift (and F1), I need to search out a good sweetcorn variety for next year that isn’t an F1. Swift are very sweet, almost artificial in sweetness. But maybe that’s just because they are homegrown and haven’t been sitting in cold storage for days/weeks before they reach the shops. The peppers are the Napia Pointy Red from RealSeeds, and I’m saving the seeds for seed swapping and sharing next year.