When people ask me about Australian cuisine, after listing the most obvious things (Vegemite, Pavlova, lamingtons, sausage sizzles, meat pies, Chicko Rolls and HSP, among other things), I always say brunch. While brunch may exist in other countries, no one does it quite like us Aussies. In fact, Australian brunch is so specific and unique, that there is a wave of Aussie cafes that have popped up in New York City, serving the kind of brunch we take for granted down under.

(Brunch, funnily enough, is also the thing I miss most when I travel. I truly believe that, except in certain parts of the Middle East where they eat bowls of hummus for breakfast – YUM! – no other country even comes close to competing in the morning food department.)

Corn fritters are a classic Aussie brunch item and, like all chefs, I have my own take on them. This one was inspired by Bill Granger, who is arguably the grandfather of Aussie brunch.

To make this recipe vegan, swap the egg out for powdered egg replacement, which you can find at most major supermarkets.

Ingredients

  • 150g plain flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground coriander
  • 1 egg
  • 125ml water
  • 1 jalapeno, diced
  • 1/2 bunch coriander leaves, roughly chopped
  • 3 spring onions, sliced
  • 350g frozen corn, thawed for about 20 minutes
  • Olive oil
  • Avocado, tomatoes, feta, haloumi, bacon, poached or fried eggs, extra coriander leaves, hot sauce… or whatever else you like with your corn fritters

Method

  1. In a mixing bowl, whisk together the flour, baking powder, salt and spices with the egg and water
  2. Add the jalapenos, coriander leaves, spring onions and corn and mix to combine
  3. Heat about 1 tablespoon of oil in a frying pan. When its hot, add 1 heaped dessert spoon of corn mixture to the pan and flatten slightly with the back of your spoon
    Note: You can cook between three and four fritters at a time, but be careful not to overcrowd the pan
  4. After 2-3 minutes, flip the corn fritters over with a spatula. Cook for a further 2-3 minutes on the other side
  5. Remove and place over some paper towel or a cooling rack to drain any excess oil
  6. Serve with your favourite brunch sides OR make it portable by filling a roll with a corn fritter, spicy mayo, spinach leaves and red onion

This mixture makes enough for four, but if you’re one person, it will keep for about three days, covered, in the fridge. Alternatively, you can freeze cooked fritters for up to one month.

Want to learn how to whip up more brunch dishes? Book a class with Whipped Up today!

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