You know it will be a good day when you start it with these golden rays of fritter sunshine! Tailor them to your hunger levels with crispy bacon and an egg, or simply some fresh baby spinach and cherry tomatoes.
- 1½ cups (200 g) white spelt flour
- 1½ tsp baking powder
- ½ tsp bicarbonate of (baking) soda
- 2 eggs
- 1 cup (250 ml) milk
- ½ cup (60 g) grated cheddar
- ½ cup (40 g) finely grated parmesan
- 2 tbsp chopped chives
- 3 cobs corn, kernels sliced or 3 cups (600g) drained canned corn kernels
- sea salt and cracked black pepper, to taste
- 2 tbsp extra virgin olive oil
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
- Place the flour, baking powder and bicarbonate of soda in a big bowl. Break the eggs on top and add the milk. Mix until really smooth, using a whisk. Add the cheeses, chives, corn, salt and pepper and whisk to combine.
- Heat 2 teaspoons of the oil in a large non-stick frying pan over medium heat. Using a ladle or a cup, add about ⅓ cup (80 ml) of the mixture to the pan for each fritter (you can cook 2–3 at a time, just leave yourself enough space for flipping). Cook fritters for 2–3 minutes each side or until they’re puffy, golden and cooked through, using a turner to flip them. Add more oil to the pan as you need it.
- Stack and serve the fritters warm from the pan with some crispy cooked prosciutto or bacon, if you like. You can also add some cherry tomatoes, baby spinach leaves and avocado to your plate, for a really big breakfast.