Cookbook challenge – Week 28 – Breakfast

The TV Show scrubs talks about “Brinner” as in Breakfast for Dinner. And that is exactly what we had to do for this week’s Cookbook Challenge! To say life has been crazy would be a bit of an understatement. At first the boy wasn’t too excited about Breakfast for dinner – he thought that I would be serving him scrambled eggs or something! Instead I picked a recipe that was very similar to something my Dad used to make us and for me, perfectly acceptable for dinner!

The recipe is from Julie Goodwins My Kitchen Table and is quite simple to make. The end flavour was really yummy and is one of those recipes that you can chuck any herb you have in, and even any veggie! I love corn though, so these were perfect for me!

I did cheat and buy relish, but the sweetness of the relish worked well with the fritters and made for a great friday night dinner that was mildly healthier than the fish and chips we were going to have!

Corn fritters with bacon and tomato relish
By Julie Goodwin

3 corn cobs, silk and husk removed
2 eggs, whisked
1/3 cup milk
¾ cup self raising flour
3 shallots, finely sliced
¼ cup chopped coriander leaves
Salt and pepper for tasting
Olive oil for frying
8 rashers of bacon, cooked to your liking
Tomato relish to serve 

  1. Cook the corn cobs either by boiling or microwaving until the kernels are tender but still al dente. (Boiling will take about 5 minutes; if you’re microwaving, give it 1 ½ minutes per cob and then longer if required.) When the corn is cool enough to handle, run a sharp knife down the length of the cobs to remove the kernels.
  2. Lightly beat the eggs and milk with a fork. Place the flour in a bowl and add the milk mixture gradually, stirring to ensure there are no lumps. Stir in the corn kernels, shallots and coriander. Season with salt and pepper, rest for 15 minutes.
  3. Heat a thin layer of oil in a frypan over medium heat. Drop heaped tablespoons of the mixture into the pan. Give the fritters space to spread and yourself space to flip them. After about 2 minutes they should be golden brown underneath. Flip and cook for another minute. Serve the fritters with bacon and a generous dollop of tomato relish.

2 responses to “Cookbook challenge – Week 28 – Breakfast

  1. Haha I love Brinner! I never knew that someone had coined that term but breakfast for dinner is one of my favourite ways of eating! 😀

  2. Pingback: The Cookbook Challenge: Week 28 Breakfast theme round up

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