Sunday, October 14, 2012

The Breakfast Series - 7


When I was in London last year I rode on one of the famous red buses. I sat on the top level and watched the bustling streets go by.

Doesn't sound too out-there does it? I agree. Many people do it. It's great people watching.
However. When I was on said bus, I spotted something extraordinary.

I saw a man, about middle-aged, fairly tall, wearing a checkered shirt tucked into pleasantly worn denim jeans, walking the streets of London with his family. He had an endearingly balding blonde head. One mere glance at the back of this man was all it took for me to excitably yell out to my companion that there, right there, was Bill Granger.

Bill Granger, my second true love, straight after Jamie Oliver (he'll always be number one) and only slightly in front of Hugh Fearnley-Whittingstall. 

Anywho, as an ode to one of the most famous Sydney brekky dishes by the King of Breakfast, here is my version of Bill Granger's corn fritters to wrap up this week of waking up. Hopefully the Breakfast Series has inspired you to try new things, eat better and to wake up earlier and get the good stuff in before you start your day. Thankyou to all of those who have sent me pictures, texts and phone calls telling me about your inspired breakfasts - they made my day! 

Corn Fritters 
Makes 4 big ones

1 corn cob
2 eggs
1/2 a cup of buckwheat flour (good if you're gluten intolerant)
1/2 a teaspoon baking soda
A huuuuge handful of coriander
2 spring onions
A dash of milk
Coconut oil
Avocado and tomato to serve

De-cob the corn. Place in a bowl. Add the buckwheat flour and baking soda and mix to cover the corn. Add some salt and pepper. Slice up the spring onions and roughly chop the coriander and add to the mix. Whisk the eggs together and add some milk and then pour into the corn mixture. Stir to combine. 

I use coconut oil when shallow frying as it can stand very high temperatures (olive oil just burns and vegetable oils = yucky). Place a teaspoon or two of coconut oil in a pan and turn onto a medium high heat. Dollop a few tablespoons per fritter of mixture into the pan - let it cook away for about 4-5 minutes before flipping over and cooking for a further 4 on the other side. 

Serve fritters with avocado, and fresh tomato or even a yummy harissa mayo sauce would work, or a spicy tomato kasundi relish or some thick slices of grilled haloumi. Play around with the recipe - feel free to use whatever flour you'd like or add some chopped chives and cheese into the mix. 


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