Breakfast for dinner, that’s what we had the other night. The recipe for these sweetcorn fritters comes form the breakfast section of Bill Granger’s Bill’s Sydney Food cookbook, and although they would be ideal for breakfast, they worked fantastically for a light dinner on the warm nights we have been having recently.
We received some fresh corn from our farmers boxes recently, and at first I was a bit lost for ideas as for what to do with them. While corn on the cob is great, I hate getting those little pieces of corn stuck between your teeth as you gnaw away at the corn cob. I always feel like I need to brush my teeth and floss afterwards, so the corn cobs sat there while I looked for ideas.
While you can always incorporate corn into other recipes, I actually wanted the corn to be the star of the show, so when I was flipping through my huge library of cookbooks and bookmarked recipes finding Bill’s sweetcorn fritter recipe seemed like the perfect way to use the corn.
In Bill’s cookbook he pairs his corn fritters with bacon and roasted tomatoes, but for a dinner and vegetarian version I decided to make a salad of roasted tomatoes and sweet red onions to which I added some feta and lettuce leaves.
So tell me, have you enjoyed breakfast for dinner? What are your favourite breakfast recipes that work equally as well for dinner?
- 1 cup of plain (all purpose) flour
- 1 teaspoon of baking soda
- ¼ teaspoon of salt
- ¼ teaspoon of paprika
- ¼ teaspoon of chili powder
- 2 eggs
- ½ cup of milk
- 2 cups of corn kernels, cut from the cob
- ½ cup of diced red capsicum (pepper)
- ½ cup of sliced spring onions
- ½ cup of chopped coriander (cilantro) and parsley
- 2 tablespoons of vegetable oil, for frying
- ROASTED TOMATO & RED ONION SALAD
- 2 large tomatoes, cut into eighths
- 1 red onion, peeled and cut into eighths
- 1 tablespoon olive oil
- 1 teaspoon of sugar
- salt and pepper
- 50g Danish feta
- ¼ cup basil leaves, chopped
- SALAD DRESSING
- 1 tablespoon olive oil
- 2 teaspoons white wine vinegar
- ½ clove of garlic, grated
- To make the fritters, sift the flour, baking powder and salt into a large bowl. Add the paprika and chilli powder and make a well in the center. In a separate bowl combine the eggs and milk and gradually whisk into the flour until you have a smooth batter.
- Add the corn, capsicum, spring onions, parsley and coriander and combine with the batter.
- Heat the vegetable oil in a large frying pan over a medium heat and add 2 tablespoons of batter for each fritter. Fry until golden on both sides. Transfer to a plate and keep warm while you fry the remaining fritters.
- To make the salad, preheat the oven to 180 celsius (355 farenheit) and add the tomatoes and onion to a baking tray lined with baking paper. Drizzle with the olive oil and sprinkle with sugar before seasoning. Bake for 25 minutes and set aside to cool.
- Combine the lettuce, basil, cooled tomato and onion in a bowl and crumble the feta over the top.
- To make the dressing, combine the olive oil, white wine vinegar and garlic in a small bowl and whisk to combine. Add the dressing to the salad just before serving.
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