Bill’s Sweetcorn Fritters
When we were in Sydney recently, we dined at some super restaurants and one of these was Bills. Bills is one of the restaurants of Super foodie and cook book extraordinaire Bill Granger. It was exactly what we were looking for as we both enjoy an all day cooked breakfast, and Bills did not disappoint. Neither of us could go past the sweetcorn fritters and they were so yummy that I decided to replicate them when I got home, and now you can too. They are really very easy and I think the flavour and texture was almost as good as the real thing. If cooking is not your thing, then the next time you are in Sydney (or Tokyo or London as he also has restaurants there) then you could go and try the real thing. We dined at the Surry Hills restaurant which is located on Crown St and is open from 7am till 10pm 7 days a week. And just quietly the coffee was pretty good too!
So here is the recipe as taken from ‘Bill’s Sydney Food’ Cookbook. (And image is of the fritters on the day)
1 cup plain flour
1 teaspoon baking powder
1/4 teaspoon paprika
1 tablespoon sugar
1/2 cup milk
2 cups fresh corn kernels, cut from the cob
1/2 cup diced red capsicum
1/2 cup sliced spring onions
1/4 cup coriander and parsley, chopped
4 tablespoons vegetable oil
8 halves roast tomatoes (see below)
1 bunch rocket, washed and dried
4 rashes bacon
Sift flour, baking powder, salt and paprika into a bowl. Stir in sugar and make a well in centre. Combine the eggs and milk in a separate bowl and gradually add to dry ingredients, whisking till smooth.
In a large bowl place the corn, capsicum, spring onions and herbs. Add just enough of the batter to bind the ingredients together.
In a large non-stick frypan, heat half the vegetable oil. Drop 2 tablespoons of the batter for each fritter into the pan, cooking 4 at a time. Cook for a couple of minutes on each side, until nicely browned. Keep fritters warm whilst cooking the remaining 4.
Place one fritter on each plate, top with 2 halves of roast tomato, a handful of rocket and a rasher of grilled bacon. Top with one more fritter and drizzle over and around a little olive oil. Finish with a good ground of black pepper and a little salt.
4 ripe Roma tomatoes, sliced in half lengthways
4 tablespoons extra virgin olive oil
freshly ground black pepper
Preheat oven to 180 degrees C. Place tomatoes on a baking tray, cut side up and drizzle with olive oil. Sprinkle over salt and pepper and roast for 40 minutes.
And these are what mine looked like… could have let them crisp up just a bit more, but tasted good all the same.