Since I first published this delicious recipe for Aussie Breakfast Corn Fritters with Roasted Tomatoes it has become one of our best loved recipes! I love to make them as much as you do it seems! Maybe because they’re full of sunshiney corn goodness? Or maybe because these little fritters are as delicious for breakfast as they are for lunch and dinner.
Whatever the reason, if you haven’t tried these little morsel’s of corny goodness, now is the season to try them. Head to the market for the freshest corn on the cob you can find & get cooking! But don’t worry if corn isn’t in season, you can also make these with frozen or even tinned corn!
In the original post I didn’t mention how much these lovely corn fritters have a fabulous affinity with chilli sauce. Any kind of chilli sauce… or even a good old splodge of tomato ketchup (there’s a delish version from Rubies in the Rubble in this month’s August box!)
Here’s the original post & recipe.. I’ve added some new photos for you all to enjoy too! 🙂
We’re back in London, but I’m dreaming of all the delicious breakfasts and the sunshine we enjoyed on our fabulous holiday in Australia. Days at my parents place started with avocado on toast (with a smidge of Vegemite, naturally), mangoes and excellent coffee. Elsewhere on our travels we had loads of delicious breakfasts at the brilliant cafes that Australia does so well.
I had somehow forgotten how much I loved corn fritters (which is silly, because we all know I love a fritter) and was quite envious when the Gardener had some particularly lovely looking ones when we were in Byron Bay. (No photo of them, sorry, he ate them too quickly!) so resolved to veganise them and have them for breakfast when we got home.
The Gardener wants you to know that you can eat these in any country, for any meal. He does.
The recipe is dead easy, if you can make pancakes for breakfast, you can make these. The ground linseed I use to replace the egg binds really well, making the fritters very stable- which means easy flipping. I used fresh corn, but use tinned or frozen if you like. The roasted tomatoes are pan roasted with a hint of garlic and herbs, but you could just make a quick salsa if your tomatoes are really good.
Don’t forget the avocado, this is an Aussie breakfast, and no Aussie brekkie is complete without avocado.
- For the Fritters
- 2 cobs of corn - remove the kernels (or 1.5 cups frozen)
- 2 spring onions , finely chopped
- 3-4 Tsps of fresh parsley
- 2/3 cup plain flour
- 3 Tbs ground linseed with 3-4 Tbs water
- salt and pepper to taste
- Olive oil for frying (approx 1 Tbs)
- For the Tomatoes
- 5-6 cherry tomatoes per person
- 1/2 a chilli (optional)
- 2-3 garlic cloves , smashed
- Small bunch of fresh thyme (or 1 tsp dried)
- Salt & Pepper to taste
- Olive oil for sauteeing.
Mix the corn & spring onions & parsley with the flour, salt & pepper. The flour should just coat the corn.
Add the linseed and water mix and combine. The mixture should start to resemble a batter. Add a little more water if it's looking dry.
Heat the oil in a large frying pan and drop in tablespoons of the mix, flattening them with a fish slice.
In the meantime, pop the tomatoes into a saucepan with the olive oil, chilli, herbs and garlic and cook over a medium heat with the lid on. You want to cook the tomatoes so they blister and soften.
Flip the fritters over after 5 mins or so and cook on the other side.
Serve the fritters with the tomatoes and some slices of avocado.
Don't forget to make a lovely coffee and squeeze some juice to go with the Aussie Brekkie!