The first time I ate these corn fritters, Anna and Madi made them for me and Addison for breakfast on the deck at my mum’s about ten summers ago. We had the house to ourselves and the weekend stretched invitingly and sunnily before us.
I love the deck at my mum’s. We moved around a lot as kids but this is probably the house I think of as home; mum and my stepdad still live there. The garden is loosely Japanese style, with a pond, rocks and a weeping cherry and there’s no fence that separates that from the old part of the cemetery that lies just beyond. It’s in the middle of the Auckland suburbs but it has the feel of a much quieter place. In the morning, tuis with their elegant white ruffs make a lovely commotion in the Puriri tree outside.
I’m pretty sure the fritters were served with a tomato salsa but after that, Addison adapted them for himself and they became quite a staple of his repertoire, sans the salsa. I give my adaption of his recipe and usually serve them with shoyu as he always did, unless I’m feeling particularly motivated.
Where’s home to you?
You can add or lose some of the vegetables to no ill effect as long as they are diced to a similar size if the former, I just think this mixture makes the fritters a pretty colour. This will feed 2 hungry people – but it will double or triple just fine. I also took the liberty of adding some leftover diced mozarella in the photos since I needed to use it up but that was gilding the lily. These are great, hot, cold and in between.
1 x 340 gram can of whole kernel corn, drained (mine contained 285 grams of corn)
6 heaped tablespoons plain flour
1/2 capsicum, diced very small
1/2 carrot, diced very small
1/2 red onion, diced
3 or 4 diced mushrooms
2 tablespoons minced parsley
1 or 2 cloves garlic, minced
A tablespoon of shoyu
1/2 teaspoon salt
Plenty of pepper (out of a grinder, natch)
Heat a pan over moderate heat.
Put everything in a bowl and mix well.
Add a tablespoon or so of whatever oil you like to the pan and add the batter, taking care not to over fill the pan or let them join into one mega-fritter. Don’t worry that the batter doesn’t hold together well, once they are cooked the fritters will be fine, though like any pan thing (for want of a better term: I mean pancakes, crepes, fritters and hotcakes) you may be angry with the first one.
Serve with salsa, shoyu or a selection of the two if you manage not to ravage them all as they come out of the pan.