Cooking has been a great way to revisit foods I hated as a child. Corn fritters were one such food.
I didn’t start off hating them, in fact, I loved them. After they appeared on our plates every day for a week though, the novelty wore off. This may be an exaggeration but, I never wanted to see another corn fritter in my life. This is why, now, when I plan I plan meals, I try to have at least three different meals worked into the week. Variety is the spice of life people!
Obviously, I decided to try corn fritters again, otherwise, I wouldn’t have a recipe to share today. I’m glad I did, because these are amazing; they definitely make up for the lack of corn fritter in my life.
We’ve had them twice, so far. This time around, they were served with a thoroughly unhealthy salad (so much maple syrup). I’ll share the recipe for the salad with you if I make again (sans goat cheese; it turns out Phillip REALLY hates goat cheese).
If you guys decide to make these, let me know what you think.
Add corn, egg yolks, rice flour and baking powder to a medium bowl. Mix gently until just combined.
In a separate bowl, beat egg whites until soft peaks form; fold into the corn mixture, with the red and spring onions.
In a medium frying pan, heat some oil and add 1 tablespoon of batter per fritter. Cook fritters for about 1 - 2 minutes on either side (they should be a little puffed and starting to colour before flipped)
I mentioned in my Taking Stock post that I’ve been doing the bulk of the cooking lately. It’s fine, I don’t mind at all; I love cooking, and it has been great experimenting with recipes and working out what flavour combinations work for us.
Thankfully, Phillip and I generally like the same food, so I’m usually fairly confident he’ll like what I’ve made. Expect, maybe for the time I made pasta sauce with cinnamon and cloves, that wasn’t good.
Anyway, one of my favourite dishes to make recently has been this brown rice and kale salad. I wanted to make something that was relatively cheap, somewhat filling, and would stretch a few days. This hit the spot.
This salad is perfect for summer, and I love it because it’s simple, easy to make and tastes amazing. It can also be had as either a side dish or the main meal (it would make an excellent lunch).
If you try making this salad, I hope you enjoy it, and also, let me know what you thought about it.
In a small bowl whisk the minced garlic, lemon juice and balsamic vinegar, set aside.
In a large bowl, add the remaining ingredients (except the feta), and mix.
Crumble the feta on top of the salad, add the dressing stir to combine.
Add extra balsamic vinegar to your taste.