Corn, Carrot and Pea Breakfast Fritters

Are you noticing quite a few breakfast recipes in this space? I confess, that is one meal I am paying more attention to. That is because the others are turning out to be less of sit down meals and more of quick fix situations. We are outdoors for most of the time our weather allows us. Day times have been warm. Hot rather! But evenings are the perfect excuse to step outside and watch the colourful sunset or lose ourselves to the soothing water views.

I find myself totally drawn to the water front. It kind of refreshes my soul. And that is probably the only time I am ready to sit down and relax. At home, I am constantly doing something. Life with two young kids can be very demanding…I have mentioned it before. I can make it worse for myself by finding a hundred other things to do. I am a cleanliness freak. It’s certainly not a great situation with two little boys running around the house looking for an excuse to begin an adventure. So yes, I think I’ve found another place to unwind. Other than my kitchen!

I’ve been making these fritters frequently because they allow me to add plenty of vegetables. They came together quickly but I still find it easier to make the batter the previous night and fry the fritters at breakfast time. The batter is very much like a pancake batter, only thicker. The choice of herbs and vegetables is entirely yours. For the herbs, I use coriander or parsley or mint…just a random choice. I grow the last two in my garden but I buy coriander leaves. So if that’s at home I usually try and finish that one. Sometimes, I serve sausages or smoked salmon with the fritters but it’s really quite great on its own. Even a salsa or salad is fantastic to go with it. I also like to dollop either sour cream or Greek yoghurt on the fritters. Needless to say, they will make a great snack or even an appetizer.

Corn, Carrot and Pea Breakfast Fritters
Makes 12-14 fritters

11/2 cups self-raising flour (or 11/2 cup plain flour +1 tsp baking powder)
2 eggs, lightly whisked
1/2 cup milk (more, if required)
3/4 cup corn kernels (canned or frozen, drain if using canned)
1 carrot, grated
3/4 cup frozen peas
1/2 onion, finely chopped
Herbs- Coriander, Parsley, Mint, finely chopped
2 tbsp. olive oil
Salt and Pepper to taste

Place the flour in a large bowl and make a well in the centre. Add the egg and milk and stir gently to make a smooth batter. Add more milk if required. It should result in a thick but drop-able consistency. Cover with plastic wrap and set aside for 30 minutes to rest.

Add the corn, grated carrots, peas, onions and herbs to the batter and stir to combine. Season with salt and pepper.

Heat a little of the olive oil in a large non-stick frying pan over medium heat. Drop 2 tablespoons of batter in the pan for a fritter, fitting in as any fritters in the pan leaving room for spreading. Cook for 1-2 minutes or until bubbles have risen to the surface and the fritter is golden underneath. Turn with a spatula and cook for a further 1-2 minutes or until just cooked through. Transfer to a plate. Repeat in more batches with remaining batter and oil.

Serve fritters with sour cream or greek yoghurt.