With great difficulty, I narrowed down recipes I wanted to try to these – her spinach gratin, this beautiful pickled beets and feta cheese salad, an interesting pickled beets, walnuts and goats cheese tart, another lovely salad – her mini tomato, mozzarella an avocado salad, these parmesan oven fries and corn fritters. You’ve most like figured that I went with the corn fritters. But I also bought some beetroot to try out Katie’s take on pickling them.
These corn fritters were very interesting. They were really easy to make and once I tasted them, I realised they were pretty close to being savoury pancakes. Immediately, my mind started thinking of other things I could add to them. Could you imagine bacon bits in these pancakes. I know that’s what I want to try when I make these again. Needless to say, we quite enjoyed these fritters. The goats cheese was a nice addition. This was the first time I tried goats cheese and I really liked it. I couldn’t get my hands on the creamy variety like Katie used for this recipe, so I just crumbled some over.
Onto hurdle number 2. For some reason I was under the impression that I had a bottle of balsamic vinegar in my pantry and then when I went to make that delectable reduction, realised I didnt. Frantically looking for options, I found some balsamic salad dressing and decided to use that. I figured worse case scenario, I’d have to make do without the glaze. But it turned out pretty well. Though I would like to try this glaze again using proper balsamic vinegar. In all, it was a really interesting experience. Thank you for introducing me to this recipe Katie.
Corn Fritters with Balsamic Honey Reduction
For the reduction:
2 tbsp honey
2 tbsp balsamic vinegar
Stir both till mixed.
Bring to a boil and then simmer till it reduces to a thick sauce.
For the fritters:
3/4 cup all purpose flour
2 tsp baking powder
3 tbsp sweet corn kernels
1/2 cup milk, approx. (you may need a little less)
A pinch of salt
2 tbsp olive oil
Goat’s cheese, to crumble over
Balsamic Honey reduction, to drizzle over
Dried parsley, to garnish
Mix the flour and baking powder.
Add the sweet corn kernels and milk and whisk till combined to a batter.
Cover and set aside for about 15 minutes.
Heat 1 tbsp. olive oil in a pan over medium heat.
Stir the batter and dollop a heaped tbsp. of the batter for each fritter.
Cook till golden brown and then flip. It’ll take about 2-3 minutes per side depending on the heat.
Add more oil if needed.
To serve, crumble some goat’s cheese over the fritters and drizzle some of the balsamic honey reduction.
Garnish with the parsley, if desired.