Corn Fritters are a great standby recipe for a weekend brunch. You don’t have to restrict yourself to just corn and can easily adapt the recipe depending on the ingredients you have to hand. I like to make them throughout the year using summer vegetables that I have frozen and use pesto that I have made previously and frozen, stirred through fresh avocado.
1/3 cup milk
1/2 cup flour
1 egg, lightly beaten
130g can creamed corn*
1 medium zucchini, grated*
1/3 cup oil
* Can omit peppers, use 1 cup frozen grated zucchini (drained) and 1 cup frozen corn kernels, and use 2 eggs instead of 1.
Quarter peppers, remove seeds and membrane. Grill peppers, skin side up, until skin blisters and blackens. Peel peppers, cut into thin strips.
Heat butter and milk in pan, add flour and cook, stirring, until mixture clings together. Remove pan from heat, stir in peppers, egg, corn and zucchini. Heat oil in pan, drop 1/4 cup fritter mixture into pan, cook on both sides until lightly browned and cooked through; drain on absorbent paper. Repeat with remaining fritter mixture.
2/3 cup firmly packed fresh basil leaves
1 clove garlic, crushed
1/4 cup pine nuts
2 tbsp grated parmesan cheese
1 medium avocado
1 tbsp sour cream or greek yoghurt
Process basil, garlic, nuts and cheese until combined; add avocado and sour cream; process until smooth.
I mashed an avocado with yoghurt and then stirred through some basil pesto I had made previously and frozen.
Can serve with breakfast sausages.