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
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
- 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.
- 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.
- 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.)
- To make guacamole, mash or puree the avocado and season to taste with other ingredients.
- 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.