If Americans have heard of Bill Granger, they’ve probably either been to his restaurants in Sydney (and now Japan, apparently) or possibly seen his show, “bills food” on the Cooking Channel (Sunday mornings, 9 a.m. ET — plug plug!). Why Curtis whats-his-name is catching on Stateside and bill remains a secret, I can’t tell – well, maybe that’s the Oprah-effect. Anyway, bills restaurants serve amazing breakfast (it’s a must-do in Sydney) and one of his best dishes is the corn fritters. His ricotta pancakes and scrambled eggs are also delish, but I digress.
At home, until the first fresh corn arrives, bills corn fritters are off the menu. Frozen just won’t cut it. There’s just enough batter to hold the fritters together, and it’s all about the corn, red bell pepper and green onion. Today, our first two ears of corn arrived in our CSA box from Full Circle Farm.
Whisk together flour, baking powder, paprika, sugar and salt in a large bowl. Create a well in the middle of the bowl. In a small bowl, beat together eggs and milk. Add egg mixture to dry ingredients and whisk until smooth. The batter will be on the thick side.
In another bowl, mix together corn, peppers, green onions, cilantro and parsley. Mix in ¾ c. of batter – just enough to bind the veg together. You'll think it's not enough. Have faith!
Heat a griddle or large frying pan over medium heat. Add the vegetable oil.
Spoon 2 T. of batter into the pan for each fritter, cooking 3-4 at a time. Brown on the first side 3-4 minutes and turn to brown on the other side.
Serve with bacon, a few leaves of arugula and roasted tomato.
A few notes:
Cook the bacon first and use the drippings for the fritters --- mmmm, bacon fat. ☺
Adapted from Sydney Food
You can read the old post for a little more of the play-by-play, but these fritters are good for B, L or D.
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Oh wow, those look amazing and corn is in season here.