I bought lovely fresh corn from Terry Lister who’d picked it the night before. For lunch yesterday I made corn fritters which I served with a salsa-like salad and basil pesto. I think using fresh corn and basil makes such a difference to the flavour of what can sometimes be a pretty boring fritter.
For about 6-7 fritters
2 cobs of corn, kernels sliced off
1 egg, lightly beaten
1 egg white, beaten till stiff
1 generous tbsp self-raising flour
1 tbsp finely chopped basil or coriander
Salt and pepper
Mix the beaten egg with the flour, corn kernels, basil, salt and pepper. Quickly and gently fold in the egg white. Melt a little unsalted butter in a non-stick frying pan. Add tablespoons of the batter to the hot pan. Turn once the underside is golden and cook the other side. These should take 2-3 minutes each.
On top of the fritters I added a dollop of basil pesto which I made using basil from Fresh Gardens, extra virgin olive oil from River Estate, pinenuts from Tahsin and parmesan cheese from our cheese counter. I followed this with a salsa-like salad – roughly chopped red, yellow and black cherry tomatoes and Lebanese cucumbers from Eureka, small red onions from Terry Lister, basil from Jason, avocado and juice of a lemon from Fruition and a splash of Aceto Downunder balsamic vinegar.