Tuesday, 26 July 2011

Taxi's trip to Corn fritter ville

Marrying into a family with three professional Chef son's and a Mother-in-law who more than knows her way around a kitchen, can be greatly intimidating. At family gatherings I tend to hang back, stay out of knives reach and only contribute when absolutely necessary - like doing the washing up or taking a quiet nap in another room (my husband will agree that this is generally the best way for me to peacefully help in the kitchen). 

My Father-in-law is lumped into the same kitchen outcast boat as me. He is great at what he does but most of the time we would rather leave the inventing up to the skilled professional hands. One thing that Taxi does know best, is how to make a marvellous Corn Fritter. Simple? Yes. Delicious? Oh my word! How could they not be? You've got cheese, potato and egg all fried up in a self contained heavenly patty! So amazing. We ask for these every time we visit the in-laws. They have got to be the perfect gloomy winter morning treat.

*Note: You could totally gourmet these up with fanciness but you would probably ruin what Taxi has perfected over all these years. 

All ingredients get thrown into the same bowl - 1 can of creamed corn, 1 medium onion that is diced, 2 grated up medium sized potatoes, 1/2 a cup of grated cheese,  1 heaped cup of self rising flour, 2 eggs, 1/2 a cup of milk, 1 teaspoon of salt, 1/2 a teaspoon of cayenne and some black pepper. Mix.

Spoon some of the sloppy mixture onto a medium temperature oily pan. Brown up both sides - don't be too concerned if they are still a bit soft in the middle - little bit of raw mixture won't kill you!

 Eat these with whatever extras you are fond of. I always find that we make way too many and just end up eating them all day long. I have no problem with this. I don't think you will either.

1 comment:

  1. I like when my mom would make corn fritters often when I was just a little boy. I loved them very much especially when we would dip them in maple syrup.