I have picked the last of the corn this week from the garden. The sweetness of fresh corn eaten directly from the cob or lightly steamed with butter melted over the top reminds me of being a kid. When school went back at the start of the year, Amy and I would get off the school bus and go down to the garden. One of the sweet rewards was finding a cob of corn ready to gnaw at. The sweetness as the kernels burst into your mouth and the fibers that would always manage to get stuck between my teeth. The start of the school years was always something to look forward to.
I use to work in a café that made corn fritters for breakfast which I loved. This is my version which is less pancake like and more corny.
Tell me do you remember eating anything from the garden when you were a kid?
- 3 cobs of corn (2cups kernels)
- 1 egg
- ⅓ cup flour
- ⅓ tsp of bicarb soda
- 1 shallot finely diced
- Salt and pepper
- 2 tbsp butter
- First take the husks off your corn and run a knife down the length of the corn cutting off the kernels. Turn the corn cob as you chop the kernels off and try to get as much as you can off the cob.
- Place the kernels into a medium sized mixing bowl. Add the egg, flour, bicarb, shallot and salt & pepper. Mix to combine to make a batter around the corn.
- Place a heavy based frying pan over a moderate heat and melt the butter. Place a heaped spoonful of the mixture into the pan, depending on the size of your pan you may fit 4-5. Cook on both sides for about 2-3min each or until golden brown. Remove them from the pan and drain them on paper towel before serving.
- Serve them on a bed of lettuce with a dollop of your favourite spicy tomato chutney, perfect for a light lunch or breakfast.