The Fritter: An All-time Fave
Robert BarberIt's fair to say the fritter is an all-time fave because the idea of coating food in batter and cooking it has been around since the dawn of time. Tried and true, there have been many variations over the centuries and we found a great article from the New Orleans-based Oak City Spice Blends with loads of food history and recipes.
Believe it or not, it could be tempura has its origins in a fritter recipe that European travellers shared while they were visiting Japan. Then the Japnese took it new heights, no surprises there.
Today, the fritter has evolved and now comes in many flavours. This recipe from our friends at the Australian Macadamia Society is a great blend of ingredients, remember if you are busy or on a budget you can always pass on some of the ingredients, e.g. use one type of flour instead of two; and change the topping to suit your tatse and budget.
Enjoy!
Macadamia Corn Fritters
Rated 5.0 stars by 1 users
Category
breakfast, brunch
Cuisine
American
Author:
Australian Macadamia Society
Servings
12
Prep Time
10 minutes
Cook Time
25 minutes
The soft crunch the macadamis add to every bite is the perfect addition to this delicious breakfast or brunch recipe.
Once you taste corn fritters with macadamias you’ll never go back!
Ingredients
-
4 rashers streaky bacon chopped* (115g)
-
¾ cup roasted unsalted macadamias roughly chopped (105g)
- 4 large ears corn, kernels removed see tip
- 1 cup chedder cheese grated (70g)
- ¾ cup plain flour (115g)
- ¼ cup cornflour (35g)
- 1¼ tspn baking powder
- 2 eggs lightly whisked
- 100 ml milk
-
Macadamia oil or the oil you usually cook with
- Sour cream, avocado and rocket to serve
Directions
- Preheat oven to 120°C fan forced. Place a wire rack over a baking tray.
- Place the bacon into a medium sized non-stick frying pan over medium heat. Cook, stirring often, for 4 minutes until light golden.
- Transfer to a plate lined with paper towel.
- Place the macadamias, corn, cheese, green onions and bacon in a bowl, stir to combine.
- Sift the flour, cornflour and baking powder into a large mixing bowl.
- Make a well in the centre and add the eggs and milk and stir until almost combined.
- Then add the corn and macadamia mixture and stir until well combined. NOTE: by now the mixture will be very thick.
- Add enough oil to the frying pan so it is 1cm deep. Heat over medium high heat.
- Drop ¼ cup of batter into the pan, flatten slightly. Repeat with 2-3 more, but don’t crowd the pan.
- Cook for 3 minutes on each side until golden.
- Transfer to the rack and place in the oven to keep warm.
- Repeat with the remaining mixture, adding more oil as necessary.
Nutrition
Nutrition
- per serving
- Calories
- Carbs
- 12 grams
- Protein
- 10 grams
- Fat
- 23 grams
- Saturated Fat
- 6 grams
- Sodium
- 145 milligrams
- Potassium
- 145 milligrams
- Sugar
- 1 grams
- Fiber
- 2 grams
