A little while ago some friends and I dragged ourselves out of bed early one Sunday morning and went to the Peninsula Hot Springs.
It was lovely.
We sat around in pools of natural thermal mineral water, we plunged into totally freaking freezing plunge pools, we sat in steam rooms, we walked over bumpy rocks in pools of hot water because it is supposed to be good for you…and we pretended we all la-di-dah and post like, but mostly we just floated around and had a good chat.
After we were all prune fingered and done with the hot springs we went off to have breakfast in their lovely restaurant. I perused the breakfast menu and couldn’t decide between a few delicious sounding options… poached eggs? corn fritters? pancakes? I finally settled on the eggs, but as soon as the words had left my mouth I began having regrets.
By the time the meals arrived and the waitresses put a huge plate of corn fritters down in front of my friend I was having full on menu remorse. Then I tasted some and I almost wept. I should have ordered the corn fritters.
Ever since I have not been able to get corn fritters out of my head. I have been pinning recipes for corn fritters, I’ve been dreaming about corn fritters, and by Saturday afternoon my kids were sick of me talking about corn fritters, so the time had come to make some.
Corn fritters are easy to make and so gosh darn delicious!
Ok, so my homemade corn fritters weren’t quite the same as the ones at the hot springs, but they were pretty close and they certainly helped to ease my menu regrets, and appease my cravings.
Do go to the extra effort and make a basic tomato and cucumber salsa salad to go with the corn fritters as that makes them even more delicious. We kept it really simple with just diced cucumber, tomato and a little balsamic dressing. We also added some garlic yoghurt dip which was awesome!
- ⅓ cup polenta (corn meal)
- ⅔ cup self raising flour (or ⅔ cup plain flour and ½ tsp baking powder)
- ⅔ cup plain yoghurt
- 125gm can corn kernels drained (approx 1⅓ cups)
- 1 cup grated zucchini, drained
- 1 egg
- 1 small onion, diced
- Chopped fresh herbs - chives, dill, basil, oregano
- Salt and pepper to taste
- olive oil for cooking.
- In a large bowl mix the polenta, flour and yoghurt.
- Add the corn, onion, zucchini and herbs plus any other veggies you'd like to include.
- Add the egg and mix well.
- Season to taste with salt and pepper.
- Cover the bottom of a large fry pan with olive oil and heat. Drop ½ cup fulls of mxture into the hot oil and fry over a medium heat until you see bubbles and the edges start to firm. Flip and cook until both sides are golden.
- All the oil to drain on some paper towel and serve with a simple tomato and cucumber salsa and garlic yoghurt dip.
We ate ours at dinner as a side, but they’d make a great lunch and they are awesome for breakfast!
Have you ever had menu regret?