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Alison Holst: Corn fritters and lolly cake

Published: 7:46AM Friday October 08, 2010 Source: Breakfast

Corn fritters:

Who didn't love corn fritters as a kid? We have to admit they're probably not something we'd usually think of serving adults (as a main at least), but if you have a can of corn in the pantry, they can be knocked up in a few minutes. Try them plain, or add some of the extras given below and serve them with tomato sauce or a chunky salsa. They make a delicious meal in minutes - perfect for a weekend lunch.

For 3-4 servings:
2 large eggs 
1/2 cup beer (or soda water, milk etc) 
1/2 tsp each salt and pepper
1 cup self-raising flour
410g can whole kernel corn, well drained
oil to fry (see method)

Optional extras:
1 tsp each cumin and paprika
1-2 spring onions, finely sliced
2-3 Tbsp chopped coriander
1 medium red (or green) capsicum, deseeded and diced

* Break the eggs into a medium-sized bowl. Add the beer (or other liquid), salt and pepper, then stir together. Measure in the flour and stir just enough to make a smooth batter.
*Add the corn and any of the optional extras and mix just enough to combine.
* Heat the oil in a large non-stick frypan; for corn cakes use just 1-2 Tbsp, or for traditional fritters you will need oil 5-10 mm deep. Carefully drop spoonfuls of batter into the pan, cooking in batches for 3-5 minutes per side until golden brown, or until the fritters are lightly browned on both sides and firm when pressed in the centre.
* Drain cooked fritters on several layers of paper towel. Keep cooked fritters or cakes warm in the oven until all the mixture is cooked, then stack them on plates and serve immediately with tomato sauce or your favourite salsa.

 

Lolly Cake:

Lolly Cake is a real Kiwi Favourite! Bakeries tell us that it always quickly disappears from
their shelves. When Alison made her first-ever batch and gave little packets to her friends,
they all told her how much they had enjoyed it, so now we know for sure that it is not just a children's treat!

For 24 squares:
125 g butter 
1/2 can sweetened condensed milk (about 200 g)
1 tsp vanilla
250 g packet malt biscuits
180-250 g 'Eskimos' or 'Fruit Puffs'
coconut to coat

* Melt the butter for 1 minute on High (100%) in a large microwave-proof bowl big enough to hold all the ingredients. Stir in half a tin of condensed milk (this is about 200?g) and the vanilla. Mix well, warming the mixture for about 30 seconds on High if it does not mix smoothly.  
* Crumb the malt biscuits, half the packet at a time, in a food processor, using the metal chopping blade, and tip the fine crumbs into the bowl. (If preferred, put the biscuits in a large plastic bag and bang and roll them with a rolling pin until they are crumbed finely.)
* Chop each Eskimo into 8 slices, or each fruit puff into 3 to 4 pieces, and mix them with everything else in the bowl. 
* Form the mixture into 3 or 4 cylinders, roll these in coconut, then roll them in cling film and refrigerate for several hours or overnight. OR press the mixture into one end of a rectangular slice pan which has been lightly buttered or sprayed, then coated with coconut. Press the mixture out so it is about 2 cm deep. 
* Cut the cylinders into slices 10-15 mm thick just before serving, or cut the mixture in the slice pan into about 24 squares. (Do not put extra coconut over the cut surfaces or you spoil their bright appearance.)

 

 

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