I’ve always loved Shrove Tuesday! Memories of long playground lunches lining up for my 3rd round of pancakes and honey. I usually follow my sweet tooth in these cases (ricotta pancakes with mountains of berry compote and double cream…heaven!), however for a nice twist this year I decided to share with you a classic savoury dish.
The sweet corn fritter has been the staple brunch item in Melbourne for years now and I absolutely love them, served with tomato and avocado salsa! It’s a proper hair of the dog (+ 1 bloody mary)! Here I give you a pancake recipe that is part hash-brown, pancake and sweetcorn fritter! A classy breakfast or even lunch for only the most self-indulgent 😉
- 850g potatoes, starchy roasting spuds work best
- 2 cobs of sweetcorn, kernels
- 3tbs, plain flour
- 2 eggs, separated, whites lightly whipped
- 2 cloves of garlic, crushed
- 1tsp each, cracked salt and pepper
- 250g smoked salmon
- 1 cup sour cream
- 1/4 cup capers
- chives, finely shopped to garnish
- 2tbs, canola oil
How easy is this!
1. Rinse your spuds and grate them, skin and all. Take your grated potato one handful at a time and squeeze as much juice out as possible, give it some strength because we don’t have time for a soggy batter.
2. In a large bowl mix the ‘squeeze dried’ potato, raw corn kernels, flour, egg yolk, garlic, salt and pepper. Mix with your hands until loosely combined. Then fold in your fluffy egg whites; we just need them light enough to aerate the batter, easily done by hand with a whisk for a minute.
3. Heat the oil in a non-stick frypan. Then make a small pattie of the mixture with your hands, press it tightly and then place it in the oil. This mixture serves 4, and you want 3 pancakes per person so you each have a sweet little stack, so continue laying out your pancakes keeping this in mind. Fry your pancakes for 6min on one side then flip and continue cooking for 4min. Beautiful and golden brown, transfer the cooked pancakes onto paper towel while you cook the rest.
4. Once all the potato and sweetcorn pancakes are cooked, use the same frypan to quickly fry off the capers. Bizarre idea but it works wonders, warm capers are so juicy (and if you get it right) a tad crispy! love the texture.
5. Serve each stack of pancakes with slices of smoked salmon, a good dollop of sour cream, crispy capers and chives to finish ❤
xxx Happy Shrove Tuesday everyone