Mrs Romance loves corn.
She could eat it for every meal, every day for the rest of her life. When she dies, she wants to be buried in corn. Until that day, she dreams of living in a corn house with corn children and a corn dog… hmm that last one’s actually do-able!
When Mrs R said she wanted to go out to Bill’s café for corn fritters, the stingy penny-pincher in me screamed NOOOO! I can make them! So I went to the shops and spent a fortune on ingredients. I know, not a well-thought through budgeting measure, but there you go.
At this stage, Mrs Romance had just started trying a gluten-free diet. She’s not celiac but like many, does have a gluten intolerance. Here’s what I did, should make about nine fritters:
What you need
- 3-4 tablespoons of chickpea flour (also called besan flour). This stuff’s gluten free and makes an excellent batter.
- 2 cups of frozen corn
- 2 shallots or 1 onion diced
- 1 egg
- ¼ cup of cubed salami sausage (optional – you could also use cooked bacon)
- Sumak (a Jordanian bitter spice – also optional).
- Salt and pepper
- Water – I’m not sure how much; read the method for more.
- Oil for cooking
What you do
- Mix the besan flour with enough water to make a batter similar to a pancake mix. It needs to be thin, but not too thin.
- Beat the egg into the mix, making sure it’s well-combined.
- Add the salt (a good pinch) and pepper and mix.
- Microwave the corn for about a minute – you don’t want to put frozen corn in, it stuffs up the batter.
- Add the (optional) meat, onion and corn and combine really well.
- Add sprinkle of sumac if you like.
- Heat a large pan and add about three tablespoons of oil.
- I use a soup spoon to put the mixture in the pan, it’s about the right amount for each fritter.
- Press the fritters down a bit and shape with an egg slice.
- Cook until you can easily move the fritter around the pan.
- Flip and cook the other side.
- Remove, drain on paper towel, then cook again briefly to crisp up the edges a bit.
- Serve in a stack with a dollop of guacamole between each fritter for a complete dish, or add them to any good cooked breakfast ensemble!
Top tip for the guacamole – add coriander, a dash of lemon or lime juice a dash of white vinegar.
Another top tip for the guac – store it in the fridge with the stone and it won’t go the weird brown colour.
The big question is: are my fritters better than Bill’s? Play nicely, Mrs R!
Image (and food) by Mr Romance