I promise not to wang on so much that you have to scroll for a solid five minutes just to get to the actual recipe, but sweetcorn fritters were the first thing I made for a breakfast club.
It was quite pioneering, way back when, the breakfast club. I mean, avocados weren’t quite such a big thing, going out for breakfast was exclusively a fry at a garden centre, pop-ups hadn’t really popped up in quite so many places. In my excitement at launching this shiny new venture, I tweeted Joris Minne, the food critic for the Belfast Telegraph, and he ACTUALLY SHOWED UP and marvelled at the innovation (and insisted that for him to write it up, I had to run them regularly. He knew what he was up to, and I am forever indebted to him).
Now, supperclubs happen often, avocados have had their moment, and even the garden centres offer a smoked salmon bagel, but sweetcorn fritters remain delicious. In fact, I think they surmise my favourite type of food; vegetable centric, with a little bit of spice and something as worthy of a quick midweek supper as a weekend brunch.
I have no idea if this is the actual exact recipe from that inaugural breakfast club; the think about home cooking is that evolves, and often. The baking powder and egg give the fritter a bit more weight than other versions I’ve made, which makes the whole thing a little more substantial. Maybe I should post some to Joris in lieu of toast.Print
- 250g frozen sweetcorn
- 150g plain flour
- 1 tsp baking powder
- 1 tsp dried cumin
- 1 tsp smoked paprika
- 1 tsp dried coriander
- 1 tsp flaky sea salt
- 2 eggs
- Oil, to fry
- Cover the sweetcorn with boiling water and sit for a few minutes until defrosted.
- Drain the sweetcorn.
- Mix the sweetcorn with all the other ingredients (except the oil).
- Cover the base of a frying pan in a good slick of oil and heat over a medium high temperature.
- Drop heaped teaspoons of the batter into the oil, and cook for 3-4 minutes each side, until golden brown.
- Serve, with avocado, tomato salsa & a poached egg.