As you all know, I have been to Sydney recently. We stayed at Adina Apartment Hotel in Surry Hills (which, by the way, I highly recommend – great value for money and perfect location) and Bill Granger’s bill’s was in the same building. We went there for lunch one day and I had the sweetcorn fritters with roasted tomato and bacon. It was very nice. So nice in fact that I decided to make it the other night. I don’t have any of Bill Granger’s books but thought I would see if I could find the recipe on the internet. Sure could. I was amazed how popular the recipe was. I found quite a few copies of it. It was, invariably, described by bloggers as the famous Bill Granger’s sweetcorn fritters.
The recipe is from Bill Granger’s Sydney Food. It serves 4.
- 1 cup plain flour
- 1 tsp baking powder
- ¼ tsp paprika
- ¼ tsp salt
- 1 tbs sugar
- 2 eggs
- ½ cup milk
- 2 cups corn kernels. You are supposed to use fresh corn but I used frozen. It is the middle of winter in Perth and all the fresh stuff on the cob that I came across looked anaemic!
- ½ cup red capsicum, diced
- ½ cup spring onions, sliced
- ¼ cup of mixed coriander and parsley, chopped. I used all coriander as I didn’t want to buy a bunch of coriander and a bunch of parsley and it tasted fine. I am sure all parsley would taste equally good.
- oil for shallow frying
- 4 Roma tomatoes, cut in half length-wise
- olive oil to drizzle
- coarsely ground black pepper
- 1 bunch rocket, washed and dried
- 4 bacon rashers*
- Preheat oven to 180°C.
- Place tomatoes on a baking tray with cut side up.
- Drizzle with olive oil and then sprinkle salt and pepper over tomato halves.
- Roast for 40 minutes.
- Sift all the dry ingredients into a bowl.
- Stir in sugar.
- Combine eggs and milk in a separate bowl.
- Gradually add the egg mixture to the dry ingredients, stirring all the while.
- In a separate bowl, combine corn kernels, red capsicum, spring onions and herbs.
- Add just enough batter to bind the ingredients together. I added too much. At bill’s restaurant, there was barely any batter. I presumed that you would need most of the batter so I didn’t note how much I was using but I think you could, probably, get away with only half of the amount in the recipe. Make the full amount the first time but really monitor how much you use. Don’t forget, you want the barest amount that will hold the fritters together.
Addendum 2014: I have been making these fritters quite a lot this year as I have piles of corn growing and I can confirm that only half the batter is necessary, so feel free to halve it (or double the vegetables).
- Heat some oil in a large non-stick frying pan.
- Divide the dough into 8. I used egg rings (we are a bit obsessed with uniformity in our house) and we had the exact amount for 8 so that indicates how big they should be.
- Grill the bacon.
- Place one fritter on each plate.
- Top with 2 halves of roasted tomato, a rasher of bacon and a few leaves of rocket.
- Top with one more fritter.
- Season with salt and pepper, if desired.
*For the vegetarians out there: In his book (yes, I even found an extract from the book on-line), Bill Granger mentions that the sweetcorn fritters are also very good with an avocado salsa in lieu of the bacon.