Corn pancakes

A fast and easy lunch, and fairly adaptable.

I love corn fritters but sometimes find traditional ones with whole kernels in a flour batter a little stodgy. These are inspired by Isa Chandra Moskowitz's "Fresh Corn Johnnycakes", which are also awesome.

Corn pancakes


1 can sweetcorn kernels
Flour/ finely ground polenta (or a mixture)
1 tsp baking powder
salt
dash of vinegar
seasonings (optional - I like herb salt and paprika)
finely chopped spring onions

(optional add-ins: grated zucchini, fresh coriander)

Preheat a cast iron frying pan (or other reliable non-stick frying pan) on medium.

Dump the sweetcorn in a bowl and whizz for a few seconds with a stick blender so that some of the corn is mashed.

Add spring onions if using, seasonings and salt, vinegar and baking powder and stir thoroughly.

Add enough flour/polenta to glue it all together and adjust with water as necessary to make a scoopable batter. The thicker the batter, the thicker the cakes, I like mine on the relatively thin side.

Add a neutral vegetable oil to the pan. Scoop batter into frying pan to make fritter-sized pancakes and fry on each side until crispy.

Toppings

My favourite is layering the pancakes with a bed of rocket or spinach, topped with sliced avocado and red capsicum or tomato, drenched in a smoky chipotle salsa.

A more Kiwi topping would be vegan sour cream and sweet chili sauce.