I look forward to Sunday breakfast like a fat kid (who may or may not have been me…) looks forward to the home ice-cream van on a Saturday afternoon, heart beating in time with their echoing un-melodious bells and inferior ice creams.
Luckily, what has me lining up on a Sunday morning amongst the masses of Marrickville is a little more cultured and health conscious than what some old dude driving an ice cream truck in the suburbs can offer.
“The Lion’s Share” by Fritter House at Marrickville Organic Food Markets
Beautiful organic veges, free range eggs, bacon, homemade chipolatas and corn fritters all made from local produce is where my head is at first thing Sunday (I am yet to fully defeat this feast but am determined).
So I thought I’d give fritters another go, but omit the corn which I am currently researching to see whether it should pack it’s bags and leave my diet for good along with other nasty gut-harming grains. I have heard that we have played around with crops so much over the years that anyhealth benefits are negligible these days:
“The corn we have today is not like what we saw 200 years ago or 10,000 years ago, it’s been hybridized and genetically modified and this creates changes within the corn and also changes how our bodies handle the corn,” says Dr. Terry Wahls, clinical professor of medicine at the University of Iowa Carver College of Medicine and founder of The Wahls Foundation.
…Will continue researching to see whether my Sunday corn fritter days are over… What do you think? All comments welcome.
This recipe was the result of both refusing to hit the markets in the rain on Sunday and experimenting with healthy corn-free fritter options.
What you need:
- 1 large head of broccoli (diced finely or grated)
- 1/2 cup grated sweet potato
- 4 eggs
- Small handful basil leaves
- 150g grated Haloumi
- 1/2 bunch shallots (diced)
- 1/3 cup thick cream
- 2 tspn Butter or coconut oil (for frying)
- Salt and pepper
What you do:
Mix all ingredients together thoroughly. Heat oil in a large non stick frypan. Drop fritter sized portions of mix onto hot frypan and fry 1-2 mins before flipping. Keep warm in oven while you’re cooking the rest.
Serve with lemon, basil or your favourite relish.
Next time: I would try a blue cheese in addition or instead of Haloumi and throw in a few toasted pepitas for extra nutrition and texture !