Project Description

A little addition of Australian bush flavours in keeping with the camping theme on Mornings on Channel 9 on 20 June 2013.

Makes 20 small fritters or 2 large
Preparation Time: 10 minutes
Cooking Time: 10 minutes

2 cobs corn, husks and silk removed or 1½ cups (250g) fresh corn kernels
1 egg
¼ cup (35g) plain flour
1 tablespoon rice flour
Pinch baking powder
1 teaspoon ground coriander
1/3 cup (80ml) milk
salt and pepper to taste
1 tablespoon (20ml) butter
1 punnet mustard cress or baby rocket leaves, to serve
1/3 (80g) cup crème fraiche, to serve
¼ teaspoon ground cumin

1 large, ripe avocado
1 tablespoon (20ml) lemon juice or less to taste if using lemon myrtle
½ teaspoon dried Akudjura (bush tomato) or lemon myrtle
Salt and native pepperberry to taste
Several drops Tabasco sauce

  1. Cut kernels from corn by holding upright on a board and using a downward motion with a large knife. Dry fry in a non-stick frying pan over medium high heat, stirring frequently, until roasted, around 8 – 9 minutes. Remove.
  2. Place half corn kernels in a food processor with egg, flours, baking powder, ground coriander, milk, salt and pepper and whiz until well combined and corn is processed. Pour into a bowl and mix with remaining whole kernels.
  3. Heat one teaspoon of butter in a large, heavy-based frying pan over medium high heat. Wipe out of pan with a paper towel (taking care not to burn your fingers). Add another teaspoon of butter to the pan. When melted, pour ¼-cups of the batter onto the pan; using spatula, spread batter into rounds. Reduce heat to medium. Cook until set, and bubbles begin to appear on surface, only a few minutes. Flip over and cook the other side for a minute or two; remove from pan; cover to keep warm. Repeat with remaining batter. (For small fritters use a dessertspoon to drop corn mixture into little rounds over the frying pan. You should be able to cook 5 at a time.)
  4. To make guacamole, mash or puree the avocado and season to taste with other ingredients.
  5. Top pancakes with guacamole. Mix crème fraiche with cumin and dollop on top. Use kitchen scissors to snip the top from cress to garnish.

Lyndey’s Note: On television I ‘stole’ some bacon from Justin Bull, my chef competitor. It was a lovely addition.