Happy Monday morning guys! So sorry this post is late, the blog’s server decided to have a tantrum. Maybe it doesn’t like Mondays either?
Thank you too for all who read and left such lovely comments on my Remarkables news – I am thrilled and so humbled by the support of my friends. Together, we can do Good Things! And if you have ever wondered if you should start a blog… I say DO IT. Go, now!
Ok so on to my fritters. Gosh I love a fritter – they’re so handy for stashing extra veg, they’re super-quick, can be done on a frying pan or barbecue (and therefore great for summer meals!) and the leftovers are handy for lunchboxes. I also love how helpful they are for people first starting out being vegetarian. Take away the meat on your plate and what can you replace it with? Damn right. Frittertastic.
Corn and coriander/cilantro has long been a favourite combo of mine. These are fun served with a little sweet chilli and sour cream, roasted red pepper salsa, tomato chutney, whatever you like, really! Ooh mint raita – now that would be awesome.
Also feel free to throw in whatever you like. I’ve kept them simple here with corn, capsicum and coriander, but they are very amenable to other goodies. I keep the batter on the low side so it’s mostly veg held together, not veg swimming in rubbery batter. I also like to make them tiny-sized for Abby… not that she eats them. If it ain’t a sandwich, she ain’t interested. One day!
Corn fritters
Ingredients
- 2 ears corn, shucked (you can precook them if you like, but I don't bother.)
- 3/4 cups cornmeal/polenta
- 1/2 cup wholemeal self raising flour
- 1 teaspoon salt
- 1 teaspoon cumin
- 1/2 teaspoon ground coriander
- 1 small capsicum/red pepper, diced
- 1 bunch fresh coriander/cilantro, chopped
- 3/4 cups milk of choice (I use buttermilk or almond milk)
Directions
| Step 1 | |
| Mix all ingredients together. Drop by ladlefuls (ladlesful?) onto a hot greased surface - either frying pan or barbecue. Cook medium-high until browned on both sides and cooked through. | |
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