June 29, 2012 in Woolies Pantry
The weather in Cape Town has been a bit miserable recently so I thought I’d whip up my favourite sunshine food – corn fritters. Sweetcorn is one of our nation’s favourite foods and is high in insoluble fibre, which helps keep our digestive systems functioning properly, and low in fat. I find that sweetcorn keeps for longer if you store it in the leaves, this helps protect them from bruising. They are best eaten within a day or two of purchasing so they retain their nutrients and flavour.
Try making a flavoured butter to serve with chargrilled sweetcorn at a Sunday braai. Mix 1 chopped fresh chilli and 3 T chopped Italian parsley with 100 g softened butter, and add sea salt and freshly ground black pepper to season. Spread the butter over cooked sweetcorn, or wrap the sweetcorn in foil with a knob of the flavoured butter before cooking over the coals. I also like grating a little Parmesan or Gouda over cooked sweetcorn.
Sweetcorn is on Woolworths’ WREWARDS programme this month, so don’t forget to take your Woolworths card along with you when you go shopping to receive 10% off the marked price. I like to add grated baby marrow to this recipe to bulk it up and make the mixture go further. As luck would have it, baby marrows are on the WREWARDS list too!
- 6 pack supersweet sweetcorn
- 1 kg marrows
- 18 extra-large free-range eggs
- 140 g cake flour
- 2 free-range eggs
- ½ cup milk
- 1 t baking powder
- 1 t dried chilli flakes
- ½ t ground cumin
- ½ t coriander seeds
- sprinkle of sea salt
- 2 cups canola oil
- Cook 2 cobs sweetcorn in salted boiling water for 5 minutes until tender. Drain, then remove the corn from the cob and mix the kernels with 2 grated baby marrows.
- Mix 140 g cake flour, 2 free-range eggs, ½ cup milk, 1 t baking powder, 1 t dried chilli flakes, ½ t ground cumin, ½ t coriander seeds and sprinkle with sea salt. Add the corn and baby marrows and mix to combine.
- Heat 2 cups canola oil in a saucepan and carefully spoon bite-sized portions of batter into the oil. Fry until golden brown, about 30 seconds on each side, remove using a slotted spoon and drain on kitchen paper.
- Serve hot with sea salt and a squeeze of lime juice.
I hope this brings a little sunshine into your kitchen this weekend!
Consultant Food Editor, Woolworths TASTE