The Small Girl pulled this out of a pile of papers tucked into the handwritten recipe book I made when I first went flatting. There's a burn mark on the back (left it on the element, Wanganui, 2001) and all sorts of things tucked inside, including a tea-stained note to my 1996 flatmate Kim from her sister Kirsty ("Kimbo: put your heater on the clothes, hope you don't mind, need some for tomorrow. Early night for me, you crazy partier"), a 100 riel note (Cambodia, 2000), a bank statement from a defunct account (2004) and lots of torn-out pages from Observer Food Monthly (London, 2005-2009). Oh, and the recipes...
Corn, Feta and Microgreen Fritters
I'd like to say the Small Girl chose this particular recipe because she loves corn fritters, but alas, she didn't eat a single one. Oh well, I thought they were pretty good. Judging from the font and layout, I think the recipe comes from an old copy of NZ House and Garden magazine. The attached story talks about the benefits of cooking with 'microgreens', which were the next big thing a while back. Health benefits aside, I think using fresh herbs from your garden (or kitchen) would do the trick nicely.
1 cup flour
3tsp baking powder
2 free range eggs
125ml soda water
2 cups corn kernels (1 can, drained)
125g feta, crumbled
1 cup microgreens (or finely chopped fresh herbs)
Sift the flour, baking powder, salt and pepper into a bowl. Add the eggs and soda water and beat until smooth. Stir in the corn, feta and greens and let stand for 10 minutes.
Cook spoonfuls in a well-greased pan over medium heat until golden on both sides.
Remember, as with pikelets, the first one will be a disaster while you get the temperature right. Keep subsequent fritters warm in a 120C oven while you cook the rest. Serve with chutney and more greens. Makes about a dozen.