Recipe: A hugely inauthentic Mexican brunch

I feel a bit of a fraud calling this a recipe because it’s not really a recipe – it’s just three things that happen to go really well together. Poaching an egg does not require a recipe (and if it did I should be the last one to provide one as they are my cooking kryptonite), guacamole can be store bought and sweetcorn fritters already have a recipe from a previous post of mine. Continue reading “Recipe: A hugely inauthentic Mexican brunch”

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Sweetcorn fritters and fennel seed coleslaw

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I had it in my head that sweetcorn fritters were a deep south of America kind of thing that should be eaten while drinking iced tea, listening to blues and saying ‘y’all’ in a cringy attempt at an southern accent. But I spent a month in America and came across these nowhere. Which was a bit of a disappointment but hasn’t stopped me loving them.

The coleslaw I pretty much made up to satisfy a craving for red cabbage (I know, really weird) with random stuff I had in the cupboard. But unlike so many of my more experimental recipes it actually makes a delicious combination.

The fritters and coleslaw on their own are just the right size for a lunch or light dinner but add some fried chicken and you’ve got a proper meal. I just don’t really cook meat for myself very often.

Serves 2 (2 fritters each)

Ingredients for the fritters

1 small onion

1 clove garlic

2 tablespoon cooking oil

2 eggs

4 tablespoons milk

75g self-raising flour

184g tin sweetcorn

Salt and pepper

Hot sauce to serve

Ingredients for the coleslaw

Half a small red cabbage

Two carrots

Small bunch of parsley

1 teaspoon fennel seeds

1 tablespoon olive oil

1 teaspoon honey

Splash balsamic vinegar

Method

Finely chop the onion and garlic and fry until soft with 1 tablespoon of the cooking oil. Remove from the heat.

Beat the eggs, milk and flour into a smooth batter. Mix in the sweetcorn, onions, garlic and seasoning.

Preheat the oven to 50°C.

Heat a small amount of oil in a frying pan over a medium heat and once the oil is hot add a ladle of batter. Cook for about 3 minutes on each side until lightly browned. Remove from the pan, wrap in foil and put in the oven to keep warm. Repeat until you run out of batter.

While the fritters are frying make the coleslaw. Peel the carrot and then use the vegetable peeler to make thin ribbons.

Finely slice the red cabbage, chop the parsley and mix together with the carrot, fennel seeds, olive oil, honey and vinegar.

Serve with hot sauce, iced tea and a Creedance Clearwater Revival CD, preferably on a ranch in Louisiana.