Apparently this isolation lark has meant I feel the need to have brunch practically everyday. In an attempt to get away from bacon, bread, beans and a big butt, I have had to welcome some vegetables into my morning eating… enter a tin of sweetcorn and some ambition.
These sweetcorn fritters are super simple to make and pretty scrum when paired with a poached egg on top (I am very lucky that Mr Hangry Em can cook banging poached eggs… they are my nemesis), and some yogurt. If you have a tin of sweetcorn, some flour and an egg you are good to go, although I urge you to spice the batter up a bit. Go wild – add in curry powder or garam masala, chinese five spice with some spring onions, harrisa and some deseeded and diced tomatoes… the opportunities are endless.
Song to cook to: ‘Smoke Weed Everyday’, Snoop Dog and Dr Dre (Singing ‘I eat brunch everyday’ works pretty well)
Recipe feeds 2
Prep Time: 5 minutes
Cook Time: 10 minutes
Ingredients
1 egg, beaten
100g flour
1/2 tsp baking powder
80 ml milk
240g sweetcorn (the large tins you can get are perfect)
2 tsp cayenne pepper
1 tsp oregano
Salt
Pepper
Oil, for frying
Recipe
Sift your flour, baking powder and spices into a bowl with some salt and pepper (trying not to get annoyed that flour gets absolutely everywhere, not matter how hard you try to keep it contained… so glad I was wearing black jeans when I made these).
Make a little well in the middle of your flour mix, pouring in your egg and milk, and gently whisk together to form a smooth batter. Drain your sweetcorn and add it to the batter, evenly coating the kernels.
Heat a couple of tablespoons of oil in a frying pan over a medium heat, and pop a heaped tablespoon of your sweetcorn batter in, flattening it slightly with the back of your spoon. After 2-3 minutes, get a spatula and flip the patty, taking care not to splatter yourself with the oil… speaking from experience here. I can only handle cooking three of these at a time, so keep the cooked ones in a heated oven whilst I finish off the rest.
We ate these with some smoked salmon, a poached egg and some yogurt mixed with some olive oil, lemon juice and sumac, but let’s be honest, some Heinz ketchup and bacon will be on the cards next time I make these.
Always Hangry Em 