- 1 cup fresh corn kernels
- 1 freshly-laid hen’s egg
- 1 tsp freshly chopped oregano
- freshly ground black pepper (to taste)
- 1/2 cup plain white flour
- 1/2 tsp baking powder
- 1/4 tsp plain salt
- a healthy pinch of ground cumin
- Soy milk to make batter
To 1 cup of fresh corn kernels, add 1 tsp finely chopped oregano (or marjoram) and one fresh farm egg. Mix these together with a fork.
Then add the flour, baking powder, salt, pepper and cumin and stir these in with the fork.
To this mixture add enough soy milk to make a smooth batter. This recipe is light on batter and heavy on corn, so don’t make the mixture too runny.
Heat a pan to medium to hot heat, and add a small amount of sunflower oil and butter – just enough to prevent the fritters from sticking. Add mixture in approximately 1/4 cup portions – this will make 5 small fritters.
Turn fritters when they have browned on one side and serve when cooked through and nicely browned on the other side.
Using equal amounts of both oil and butter allows the pan to heat without the butter burning, yet retains the flavour butter provides.
The backdrop to the photos on this page is a colourful hand-sewn fabric rug from Nalauwaki village, Fiji Islands.