Danny and I are really enjoying diving into the cookbooks for Meat Free Monday options, and this recipe, though originally made with bacon, caught our eye from the Bills Sydney Food cookbook. It was Dan’s turn to cook tonight (we usually take it in turns), and this is an absolute corker of a dish. I just loved the sweet nobby corn kernels and the hint of spring onion and herbs, the slow roast tomatoes and the lime/salt/pepper spiked avocado. It also wasn’t too heavy, and makes a superb light supper or brunch.
Ingredients
1 cup plain four
1 tsp baking powder
1/4 tsp salt
1/4 tsp paprika
1 tablespoon sugar
2 eggs
1/2 cup milk
2 cups fresh corn kernels, cut from the cob
1/2 cup diced red capsicum
1/2 cup sliced spring onions
1/4 chopped coriander and parsley
4 tbs olive oil
4 roma tomatoes
Method
Firstly, get the tomatoes cooking. Cut about 4 tomatoes in half and place on a baking tray, cut side up, and drizzle with a bit of olive oil. Season well with sea salt and cracked black pepper, then roast in a moderate oven (180 degree Celcius) for approximately 40 minutes.
Then turn your attention to the fritters.
Sift flour, baking powder, salt and paprika into a large bowl. Stir in sugar and make a well in the centre. In a separate bowl, combine eggs and milk. Gradually add the wet mixture to the dry ingredients and whisk to a smooth batter.
Place corn, capsicum, spring onions and herbs into the batter and mix well.
Heat some olive oil in a non-stick fry pan on medium heat, then drop in two tablespoons of batter per fritter, spreading the mixture out slightly into a round shape. Cook for about two minutes, or until nice and golden brown, and flip for a further minute or so. Transfer to a plate to keep warm while you cook off the rest of the batter.
To serve, place one fritter on the plate and top with a bit of salad greens, the slow roast tomatoes and the sliced avocado. Finish with a second fritter and some more greenery (if you like) for garnish.
Serves 4
Obviously as there are only two of us, the leftovers will make an awesome lunch the next day. Can’t wait to eat it!
This looks fantastic. I almost forgot all about this Meat free Mondays. Must start in the new year…. This dish looks like something I may try out this Sunday though….
Oh yummy yummy yummy yum. I only had a taste of Bill’s fritters when I had brekky at his place in Darlinghurst, but they were so damned good I want to go back for another visit.
Or maybe, now that I have the recipe, I don’t need to
They look great, good work Dan! I daresay they look even better than the ones I had at bills cafe when I went to Sydney.
xox Sarah
These look great. We have sweet corn and tomatoes growing right now (hopefully edible by the end of Jan) and this looks like a fantastic way to combine them.
Thanks for posting this recipe! I had the same fritters at Bills in Sydney and they were juicy and delicious, now I can make them at home. Maybe RM will come around to the idea of Meat Free Mondays!
Jetsetting Joyce
Everywhere I turn I see some variety of corn fritters now, how fantastic! Also this looks like an excellent veggo option – whenever I have to go vegetarian for some days (usually because I’m observing some Chinese tradition, like the first day of CNY etc) I always just eats loads of mushrooms and tofu!
You have always managed to make vegetarian food looks so good!!
They even look great in the lunchbox!
Dang! These look tasty indeed esp with those ripened tomatoes. I’m addicted to corn fritters at the moment
Hey there Penny (aka Jeroxie) – so glad to see you’ve taken up the cause
Hi Anna – exactly, now you can make them yourself! It’s a super easy recipe too.
G’day Sarah – yup, Dan did a smashing job with them
I really am a lucky wife!
Hey Mike – oooh, I can only imagine how good these would taste with super fresh sweetcorn and vine ripened tomatoes. Can I come for brunch?!?
Hi Jetsetting Joyce – I think this is a great meat free dish, and would convert most carnivores. Although the addition of bacon (like at Bill’s) really is a good compliment as well
Hey Vee – well I must admit that I’m loving Meat Free Mondays for exploring all the wonderful vegetarian recipes out there! It doesn’t all have to be about only mushrooms and tofu (although that being said, had an awesome mushy and tofu pie at TOFWD just this weekend past). I just wish there were more vegetarian cafes in the CBD!
Hi 3hungrytummies – thanks! The reason I post them so excitedly as they are really yummy!
Hi p – yup, they were
Hi Adrian – I think the slow roasted tomatoes actually made the dish! They were wonderfully sweet and umami.