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Tag: Corn fritters

Better Corn Fritters

I’ve made some Thermomix inspired improvements to the humble corn fritters that form about a monthly addition to the diet of my children. The original recipe that I seem to recall blogging about some time ago is basically a savoury pikelet with some corn added. See how far we’ve come.

I start off with buckwheat.

My source for this is The Source in Balmain, now that I’m getting less scared of parking in that fashionable suburb. You can buy buckwheat flour if you don’t have the means of grinding it, or The Source will actually grind it for you. I put a cup in the Thermomix and zap at high speed for about a minute. Add a four hundred and ten gram tin of corn (that’s an odd weight, doesn’t it sound converted from a pound? Close, but no cigar). And an egg.

I also put in a container of cheese that I’d Thermomixed for pizza, a mix of cheddar, mozzarella and Parmesan. I’m really going to have to do some kind of analysis on how much cheaper is it to do your own processing of things like pizza cheese, or making yoghurt. I’m getting the feeling I’m saving quite a few bucks. And those of you out there trying to justify buying one might appreciate it.

Also four teaspoons of baking powder. Then enough buttermilk to make a thick batter. You mix it in the Thermomix on reverse speed two and pour the buttermilk through the lid, peeking to see what consistency you’re up to. Leave it for a bit while you go and compose a riveting email to your husband about superannuation.

Heat some fat in a frying pan, I’m using some chicken fat I saved from our last chicken roast. Gosh I’m getting frugal. Put soup spoons of batter in the pan, turning when some bubbles start appearing
on the surface. You want them all golden.

They’ve got a richer, nuttier flavour than the pikelet version. It doesn’t taste wholemeal at all. The baking powder and buttermilk makes it fluffy. Don’t tell the Moose it has cheese in it, he thinks he doesn’t like melted cheese. Rubbish, of course, everyone likes melted cheese.

Corn Fritters

Tonight is one of those nights when the man of the house is out. This means the rest of us kick off our shoes and don’t put them away and eat in front of the TV, sometimes without using utensils. Something I started making for the kids when they were very little is corn fritters, and they still often want them on a Tuesday night. It’s really just a savory pikelet, and if that’s enough information for you then feel free to move in with the rest of your day. If not, here’s how it’s done.


If you’re not living somewhere where it’s springtime, get yourself a 410 gram tin of corn. It always seemed like an odd measurement to me, I presume it has been converted from bushels at some point. If you have access to the spring glut of fresh corn, get yourself a few cobs and start slicing the kernels off. This isn’t a job I enjoy, as they bounce everywhere, but I guess that means the dogs get some fibre in their diet. Two or three cobs should do, it’s a very rough recipe.

Transfer the corn to a bowl and mix in two eggs. Also some grated parmesan cheese, I always have some left over from a previous night’s pasta, so anything from a quarter to a half a cup can go in. I don’t let the Moose see, as he has this odd belief that he doesn’t like melted cheese. He’s wrong, of course, everyone likes melted cheese. Then you stir in a cup of plain flour and two teaspoons of baking powder. Then as much milk as will make a thick batter. Don’t ask me how much that is, you should be able to stir it pretty easily, but it shouldn’t be runny.

You can do that much a couple of hours ahead of time, for instance before picking up the kids from school. At eating them time, heat up a frying pan over moderate heat and melt some butter in it. I think butter makes it crispier than oil. Start hoiking in soup spoons of batter. When bubbles start appearing on top, turn them over. You’ll need more butter for every pan full. Repeat until all batter is gone, at which point you turn to the plate you’ve been putting them on to find it empty. It doesn’t really make enough to feed three growing children, so you should also plan to find some leftover fried rice in the freezer to fill up the corners. Or cook them some cobs of corn, it’s really cheap at the moment. You can never get too much corn, just ask any American.