These fritters are fabulous. I already had the Sweet Capsicum Relish in my cooking repetoire from years ago. The Balsamic Syrup too. But the fritters are a newbie and one that has absolutely struck a 10/10 chord with everyone who's tasted them. I suspect the relish and the syrup go a long way toward that 'zing' flavour which makes them unbelievably moorish and yummy.
The picture above is where the idea for the recipe came about.
|Daylesford is cold! The girls and I froze our 'tooshies off' - but it was worth it.|
We were all very happy with our meals. So much so that I decided to recreate the dish - well sort of. I liked the fritters but I wanted more veggie and less flour. In with some zucchini. My experimentation was a triumph. I was ecstatic with the results. I think I made about four batches in the week to follow. My usual 'meat-eating' hubby even gave a huge thumbs up. Most unlike him. It was then I realised, wow, this is a winner.
As I scratched my head wondering which recipe to focus on for the next column - I burst out laughing as I realised - I was eating it! In she goes. My editor emails back with 'oooohhhhs and aaaahhhh's'. I think she approves. Hope you do too.
Here's the link to my: Sweet Corn, Zucchini & Haloumi Fritters
PS: I should add the lovely Brydie at cityhippyfarmgirl posted about her corn and ricotta fritter recipe. Upon reading her post I realised that my very own fritter recipe had totally slipped my mind. Timely reminder. Thanks Brydie. Phew.