There’s nothing better than sharing food, gossip and trashy TV with your nearest and dearest. Although many of my friends are interstate or overseas, when we do get together, it’s an absolute blast. For Weekend at Han Hans my closest bunch of comrades descended upon our gracious host Hannah’s house in Canberra for a weekend filled with awesome food, photography and the pitiful lamentations of those whom 30 is closer than 25.
This is the first of many recipes which Hannah delighted us with. I’m incredibly grateful for her skill in cooking and the sharing her craft, because it’s much easier taking photos of brilliant food when someone else cooks.
Hannah and I met all the way back in high school and although we roughly ignored each other for the first 4 years or so, fortunately our mutual geek love of Stargate SG1 did bring us together in the end and so far our friendship has outlasted the SG1 team (and sadly most of actors’ careers) by about 6 years.
The following is a tasty and brilliantly easy breakfast concoction. You can pair it with any other assortment of breakfast goodies like bacon, sauteed mushrooms, sausages, oven baked tomatoes etc etc, or just have it on its own with a little drizzle of syrup.
(makes around 20 medium sized fritters)
1 1/2 cups of milk
2 cups of flour
1 can of tinned corn (around 270g)
1 can creamed corn (around 270g)
butter for frying
Combine all the ingredients in a large mixing bowl and mix until everything is incorporated.
Melt butter in a large frying pan (non-stick preferably) on medium heat. Ladle the corn fritter mixture into the pan forming medium sized pancakes. Flip and cook both sides till golden brown. Repeat until you have enough fritters or mixture is finished.
Serve with a drizzle of maple syrup.