19 Mar

Corn cakes (or fritters if you’re feeling fancy), were one of those early courtship, lazy Sunday brunch/lunch/whatever meals we used to whip up when we had no more than a care in the world. It was also a pretty simple stir and fry combo that even Mr B could pull off admirably. This weekend we had the delightful and soon-to-be-parental M&J around and Mr B was feeling corny. Beautiful sweet fresh in-season corn, batter, bacon on the side – what’s not to love? Even The Berry gobbled some up. I intended to make a kind of Rouille to go with them but it ended up just being roast capsicum puree/mayo and it was a pretty perfect foil to the savoury fritters. Recipe originally Bills and snatched from here.

(Excuse the toes in shot. I was hungry.)


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