Have you ever wondered what to have for supper?
It's the last hour of work and you're thinking...
...you're walking to the bus and you're still thinking.
...you're in front of the supermarket and you're frantically racking your brain...
What the hell do I want?
Sweet? Savoury? Fresh? Meaty? Vege? Spice? Comfort?.....errrrrm....errrrrm? I can't walk around the shop for an hour while I think about it.
I certainly don't want to be dissatisfied or disappointed. I want...?
If you can't decide what to have for supper...
The simple answer is ALWAYS sweetcorn fritters.
It satisfies all cravings.
Now, I've tried a lot of sweetcorn fritters. Bill Granger does quite a few. They are ever so simple, and you probably have most of the ingredients in your cupboard. Sweetcorn fritters would most probably be the meal I'd choose to have on a desert island. I never ever grow tired of them, and they make a sweeeeet breakfast with bacon and maple syrup, or as an easy kitchen supper.
This recipe is from a truly glorious book...'Cook at home with Peter Gordon.' There are so many gems in that one. His sweetcorn fritter recipe is the very first I tried and this one is slightly different to the others.
- 400g sweetcorn
- 3 large eggs
- 150ml sour cream
- 60g polenta
- 30g cornflour
- 1/4 cup finely sliced spring onion
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- oil for frying
- bacon (cooked until crisp to serve)
Yummy crispy, salty bacon.
To go with sweet, fragrant, pancake'ish fritter.