I made you some corn fritters.
It’s hot here and the last thing I want to be doing is anything that makes it hotter, but I needed to make you something. Turning on the oven just isn’t an option and while I know it’s salad season – summer and January and New Year’s Resolutions anyone? – I gotta work with what I got.
And what I got is restless feet. The year hasn’t really started yet, I’m not even back at work, and I want to simultaneously lie on my bed all day and read, and also get the year off to a good start, which brings me to corn.
Fritters are a good way to eat any kind of vegetable, really. Make a savoury pancake batter, add the vegetable of your choice, fry, serve, eat. You can have them with salad for dinner or with condiments for lunch. Heck, you can even eat them for breakfast if you want. I’ve been subsisting mainly on peaches, grapes and tea recently so these are a great change. More substantial, yet something you can eat when the weather is hot and you don’t really feel like eating anything.
Makes about 15
1 x 425 g can creamed corn
3/4 cup plain flour
1/2 ear fresh corn kernels
1 large egg
1 medium onion, finely chopped
1/2 tsp hot paprika
1/2 tsp thyme seeds
cracked black pepper and garlic salt, to taste
Mix the creamed corn and the flour together in a medium sized bowl. Add the fresh corn and the egg and stir to incorporate. Mix in the chopped onion and seasonings. Adjust to taste.
Preheat a frypan and spray with canola oil spray (just a little oil is fine, too). Spoon tablespoonfuls of mixture onto the hot frypan and spread them out a little. Turn the heat right down and cook fritters for about 10 minutes on either side, until dark brown. Serve immediately, or let cool and keep in an airtight container in the refrigerator for up to a week.