( MAKES 8-10 )
Photo by Nick Reed
Corn fritters are one of my all-time favourite brunch dishes, although I have very fond memories of my mum's perfect corn fritters being a quick dinner when I was a child.
These ones I've added a few things, and they're always good with a dollop of something on the side and crispy bacon if you're feeling game.
- Place all ingredients in a bowl and whisk together with a fork. Season with sea salt and cracked black pepper
- Heat a knob of butter in a frying pan on medium-high heat, and once the butter is bubbly, reduce heat slightly and place dollops of mixture into the pan, being careful not to overcrowd it.
- Fry the fritters in batches until golden and crisp on each side, and serve with relish, sour cream, and a few additional chopped herbs. You could also serve with bacon and a small side of salad greens, such as baby spinach.
Also try Delaney's roast tomatoes on toast for brunch.