Australia: Corn Fritters

There's something about corn fritters that screams summertime to me. Maybe it's the golden kernels, or the bite of coriander, or maybe it's the thought of sitting out in the sunshine eating fritters hot off the pan. Either way, I think corn fritters are a fantastic brunch dish, and can easily be made for any meal.

A Brief History of Corn

Most historians believe that maize was initially domesticated in Mexico, around 9000 years ago, and spread all over the Americas. When you look into Mexican cuisine (which I will eventually get to!) you can see the use of corn is significant in many of their dishes. Maize spread through South America first, and then was brought to North America by the Ancestral Puebloans, an ancient Native American culture.

Maize was introduced to the European colonists who took it back to their own countries where it flourished as a crop, as it is easy to grow in pretty much whatever climate you've got. In the Americas, foods such as corn bread and arepas were a popular foodstuff. Colonists most likely learned the processes of cooking corn, and then adapted the recipes to fit their own methods of cooking from their home countries.

Place about two tablespoons for each fritter onto a hot pan

Cook for about 3 minutes each side, or until golden

Are Corn Fritters Australian?

Well, most likely no. They were probably first created in the southern United States where deep frying food was a popular method of cooking. However, corn fritters are definitely a staple from an Australian brunch menu, and when I was taking photos of my cooking process and posting them on my Instagram, all of my Australian friends were commenting back saying "excellent choice" about the fritters.

So no, corn fritters are not authentically Australian. But they are definitely a brunch food. And an excellent one at that.

Can't go wrong with a bit of halloumi!

Delicious!

The below is an adapted version of Bill Granger's recipe, a self-taught Australian chef. I served mine with avocado and halloumi, but my boyfriend still eats meat so he had bacon with his as well. If you prefer additional sides, go crazy with it!


Corn Fritters
Makes about 10 fritters

Ingredients

For the fritters:

• About 1.5 cups corn kernels (I used canned but you could use frozen, or fresh off a corn cob if you prefer)
• 1/2 small red onion, chopped
• 1 egg
• Large handful of coriander leaves
• 1/2 teaspoon salt
• Freshly ground black pepper
• 1/2 cup self-raising flour

Sides (optional):

• 1 avocado, sliced
• 4 pieces of halloumi, about 0.5cm thick
• Sauteed spinach
• Poached egg
• Any other breakfast foods you prefer (my partner likes his with bacon)

Instructions

1. Turn on the oven very low, in order to keep the fritters warm.
2. Place the majority of the corn kernels into a food processor with the onion, egg, coriander, salt and pepper and whizz until the corn is pureed, but still lumpy.
3. Stir through remaining corn and flour until just combined.
4. Heat a tablespoon of oil on a frying pan over a medium heat.
5. When the oil is hot, drop about 2 tablespoons worth of the mixture per fritter onto the pan and cook in batches for about 2 minutes each side, or until golden.
6. Transfer to a oven-safe plate and keep warm in the oven while you make the rest of the fritters. 
7. To serve, stack 3 fritters on each plate and top with sides. 

Cooking the perfect halloumi:

1. Heat a teaspoon of oil in a frying pan over a medium heat. Once hot, add halloumi to the pan and fry 1.5 minutes each side or until golden. Serve while hot.