Ricko’s Bush Cooking: Corn Fritters
Let’s be honest, we’ve all been there. A morning dose of regret after a few too many sherberts around the campfire the night before. Is there a worse feeling? Of course we all know what …
Let’s be honest, we’ve all been there. A morning dose of regret after a few too many sherberts around the campfire the night before. Is there a worse feeling? Of course we all know what will make it all better too – a breakfast with enough calories, swine and grease to kill a rock star, and our go to is this cracking dish of corn fritters and bacon, topped off with a perfectly poached egg!
2 x cups plain flour 2 x tbspn self-raising flour 1 x tspn salt 1 x tspn black cracked pepper 100g crumbled fetta cheese 600g sweet corn kernals 2 x eggs 2 x rashers streaky bacon Water Vinegar Handful chopped spring onion 1L Vegetable or Sunflower oil
Method: Start by placing your flours into a large mixing bowl, along with your salt and pepper. Mix all of your dry ingredients together thoroughly. In a separate bowl, crack and egg and whisk it till it is smooth and creamy. Add in enough water to get the batter to a thick consistency, then add the egg and mix in completely.
Once you have your batter, it is time to add the rest of the ingredients for the fritters. Add in your corn kernels, crumbled or diced fetta, and your spring onions and mix through evenly. Your batter should be very lumpy and stacked with plenty of corn, fetta and spring onion by now!
In a fry pan or pot, bring your oil up to temp, but don’t let it get smoking hot – you’ll burn your fritters before they cook through. Use a small test piece of batter. The batter should bubble up straight away and take a minute or two to cook through to a golden finish. Once you’re happy, spoon in your fritters, I like to do a tablespoon for each and flatten them out a little for maximum crunchiness. Try not to overload the pot, just four or so fritters at a time is perfect, any more than that and you suck the heat out of the oil. Now is a good time to also have some bacon frying up in a separate pan, and get a billy of water boiling to poach your egg.
For a perfect poached egg, fresh eggs are critical! However, there are a couple of other secrets. Add plenty of salt to the water, I go for at least two table spoons, and a good slug of white vinegar! The acidic nature of the vinegar helps to bind the egg white together and keep your poached egg looking as good as they taste. Once the water is boiling, I take an egg from the fridge and crack it into the water carefully, then cook for around three minutes and forty five seconds, to four minutes and fifteen seconds, depending on the size of the egg.
Serve your crunchy fritters with a rasher or two of bacon, your perfect poached egg, and a side of sour cream and sweet chilli. Your liver can thank us later, and maybe an early night is on the cards tonight, hey?