Bill Granger Sweetcorn Fritters

July 9, 2010 § Leave a comment

If I had a mini empire I would want it to be like Bill Grangers – 3 x 20-minute-wait-list Sydney restaurants, overseas offshoots, beautifully shot cookbooks (plus a couple of sweet looking kids, a wife, probably a few waterview houses with stunning kitchen…all that jazz!) I’ve owned the Sydney Food and Bills Kitchen for a couple of years now, some of my favourite Sunday afternoon perusings, but have only cooked two or three (?!) recipes from them in that whole time.

Last Sunday morning – my first day in the Veggie Patch – NB & I wanted to check out bills Darlinghurst, but as it was nearing 10:30am I was pessimistic about our chances of getting a seat. As we meandered down Liverpool St – our feet making the decision while my mind was still thinking of plan B – the Food Goddess (Nigella?!) must have heard our prayers and within 5 minutes of arriving we were seated at the large square communal table in the main room.

What a perfect place to perch on a cold Sunday morning! The room is bound by two wall-sized windows and the open plan kitchen – offering warmth from all around. Sitting on the corner of the table you are close enough to each other to whisper sweet-nothings and quietly comment on your neighbour’s choice of food, but far enough away from other people that you don’t feel the need to offer a stranger a bite of your ricotta hotcakes.

bills. is famous for eggs -primarily scrambled and then poached…I don’t think a fried egg lives on the menu?! So obviously these yolks had to be put to the test and it was NB who took it upon himself to order scrambled eggs on sourdough toast with a side of chipolatas, mushrooms, roast tomato and ricotta. NB gets frustrated with the time I spend choosing from a menu – this sounds good, oh but so does this. Do you think I could get this without this but with an extra side of this…So wonder of wonders when I immediately knew that the sweet corn fritters with roast tomato were for me (and just convenient that the bacon it was served with would have to be for him!

The waitstaff are attentive to a tee, even apologising when I asked for a refill of water – it’s not their fault that I drink like a sheep-dog at a creekbed – and their uniforms are very smart. They contributed to the feeling of sophistication at bills that isn’t marred by the pretension of some Eastern Suburbs eateries.

Sipping my extra hot, extra weak, skim latte (are YOU annoyed with me?!) I notice a girl opposite with a glass of champagne! What?!! I could have ordered champagne?! Major oversight! Champagne, Mimosa’s, Bloody Mary’s…next time (and there will be a next time) it will be a mimosa with fritters…Sunday morning perfection for Blushing Strawberries!

Last night I pulled out the ‘ol Sydney Food book and recreated some delicious crunchy fritters to have with vegetable soup. Have a go and tell me what you think!

Sweet corn fritters with roast tomato (and bacon)

Sift 1 cup plain flour, 1/4 tsp salt, 1 tsp baking powder and 1/4 tsp paprika into a large bowl, stir in 1 tbl sugar and make a well in the centre. In a separate bowl combine 2 eggs and 1/2 cup milk. Gradually add the egg mixture to the dry ingredients and whisk until you have a smooth, lump free batter.

Place 2 cups fresh corn kernels (cut from the cob), 1/2 cup diced red capsicum, 1/2 cup sliced spring onions and 1/4 cup chopped coriander and parsley (combined) and add just enough batter to lightly bind them (about 3/4 cup). Heat 2 tablespoons vegetable oil in a non stick frypan on medium heat, then drop in 2 tbs batter per fritter – cook 4 fritters at a time. Cook for 2 minutes, or until the underside is golden. Turn over and cook on the other side. Transfer to a plate and keep warm while cooking the remaining fritters.

Serve with roast tomato, a small handful of rocket and a rasher of grilled bacon.

Or do as I did and serve it as a side to soup or a roast.


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