Feeling bitter? Have a corn fritter (or golden moon pancake)

Actually, this afternoon I was in a perfectly good mood, not bitter at all. But my batteries were starting to run out and I could feel myself growing grumpy at silly little things like pictures on the internet not loading fast enough, or the back door slamming in the wind. Thankfully, yesterday my friend Ine and I made corn fritters, and I had plenty of the mix left over. Fritters saved the day!

Fritters are the easiest thing in the world to make. And I used one of those recipes that must have been made and refined by mums over generations because, as you will see, the ingredients are in suspiciously convenient portions. I can almost imagine a busy mum with a baby hoisted on one hip and toddler crashing about on the kitchen floor with the tupperware, while she cooks this one handed. Its super! I should add this to the 'future supermum' recipe folder, you know, because I have one of those.

Oh and because they're yellow, and kind of lunarscaped, and I am a child...I'm calling them golden moon pancakes!

Golden moon pancakes:

  • 1 can of corn (dont throw out the juice!)
  • 1 cup of plain flour
  • 1 teaspoon of salt
  • 1 generous grind of pepper
  • 1 teaspoon of sugar
  • 1 teaspoon of baking powder
  • 2 eggs
  • oil, margarine, or butter for cooking (depending on your degree of healthiness denial you can determine the amount of 'fry' in your fritter. With a non stick pan you could use none.)
  • topping ideas: sour cream, chives or spring onion, smoked salmon and capers.
  1. Put the corn juice and eggs into a bowl and whisk them together til its all one yellow colour. 
  2. Sift in the flour and add the salt, pepper, sugar and baking powder. Mush* it together with a spoon until its not lumpy.
  3. Add the corn, and if it looks a bit runny, add a bit more flour.
  4. Add oil to the fry pan (or melt butter) and warm it on a medium heat. Spoon the mixture onto the pan, making 6 or so pancakes at a time, leaving room for them to spread out a bit. Cook for a few minutes.
  5. Once the undersides firm up (and you can lift one to check that the colour is golden brown) flip them over and give them a few more minutes on the other side.
  6. Remove from the pan and use paper towel to soak off excess oil.
  7. You can just eat them as is, but they're quite yummy served with a crunchy salad, and topped with nice things like capers, sour cream etc!
* Mushing = a form of stirring using the back of the spoon to push the mixture up against the side of the bowl to get rid of lumps. Yep. Its a technical term.

- Nelle -