Make sure that you have this recipe in your repertoire – it’s perfect for the holiday season and to enjoy as a lazy brunch with family and friends. Everyone has a sweetcorn fritter recipe, but Heleen Meyer shares her version with a little twist. She uses wholewheat flour with the sweetcorn, which adds a lovely nuttiness to the fritters. She also seasons the batter with mixed spice and fresh thyme, which may seem like a strange combination, but do give it a try – it’s delicious.
For brunch, Heleen recommends that you fry the batter as large fritters and then serve them with crispy bacon, roasted tomatoes and a handful of rocket leaves – just perfect! A dollop or two of plain, double cream yoghurt and some chopped spring onions will also be so good with the fritters. Sweetcorn fritters are also great as a side dish with a meat of your choice.
Sweetcorn fritters
Recipe by Heleen Meyer for LiG Tydskrif
Serves 12 large fritters
½ x 410 g tin whole kernel corn, drained
1 x 410 g tin cream style sweetcorn
250 ml (1 cup) wholewheat flour
2,5 ml (½ tsp) baking powder
1 egg, beaten
125 ml (½ cup) milk
5 ml (1 tsp) ground mixed spice
30 ml (2 tbsp) fresh thyme leaves
30 ml (2 tbsp) olive oil
To serve
200 g bacon
200 g baby tomatoes, halved or cut into wedges
black pepper to taste
handful of rocket leaves
1. Whisk all the ingredients, except the oil, together in a mixing bowl to prepare the batter.
2. Heat a thin layer of oil over a medium temperature in a large frying pan. Spoon about 60 ml (¼ cup) of batter in the pan to prepare large fritters.
3. Fry until it starts to set on top and turns golden brown underneath. Turn them over and fry on the other side until golden brown and the fritters are cooked through. Repeat with the rest of the batter and add more oil as needed.
4. Heat another pan over a medium temperature and fry the bacon to your preference. Spoon out and keep warm. Add tomatoes to the pan and fry for a few minutes until the tomatoes start to soften and season to taste with pepper.
5. Serve warm fritters with bacon, tomatoes and a few rocket leaves.
For more recipes like this, visit Heleen’s website: https://heleenmeyer.co.za
Image by Berna Coetzee