Recipe: Vicki Ravlich-Horan | Photography: Brydee Thompson

The good old fritter, a New Zealand classic! No Kiwi cook can legitimately claim their title unless they have a decent fritter recipe up their sleeve, be it to encase fresh in season corn to make the best summer brunch or to turn that haul of mussels, tuatua or cockles freshly harvested from a day at the beach into a feed.

Once mastered, fritters are endlessly adaptable, to both the main ingredient used to the embellishments and flavours added.

It’s time to fritter away your summer!

Makes 10‒12

4 cobs of corn or approx. 4 cups of corn kernels (tinned or frozen)
1 red onion
1½ cups self-raising flour
2 eggs
½ cup milk
½ cup fresh coriander
salt and pepper
oil for frying

Place 2 cups of corn, the red onion and coriander in the food processor and blitz. Add the eggs, milk and flour and whiz until just combined. Tip into a bowl and mix in remaining corn. Season well with salt and pepper

Heat oil in a pan and cook fritters in batches over a medium heat.

Serve with slices of tomato, or tomato salsa, bacon and avocado.

Avocado Salsa

Mix together chopped avocado, spring onion, capsicum and tomato. Squeeze over lime juice and season with salt and pepper.

These make great canapés, which can be prepared the day before. Simply fry teaspoonfuls to make small bite-sized fritters and chill. Just before serving, top with avocado salsa or a twist of smoked salmon and dab of sour cream garnished with a little coriander.

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