Fresh from my garden
After 5 weeks in Asia I started to seriously crave freshly grown produce from my garden at about week two. Upon my return I was picking fresh organic goodies for dinner immediately. On Friday last week I picked some fresh corn cobs and a zucchini from the garden, as well as the carrot that is in the image of the fritters after the recipe below.
I took my fresh goodies inside and cooked these fritters up for lunch. I planned on cooking a couple to test them and then the remainder for dinner but they didn’t quite make dinner time…. The corn needed a little longer to mature but the ones I picked were sweet and delicate in flavour, their tiny pale kernels were a lovely treat.
They tasted all the more golden due to the hard work and dedication from the friends who watered and tended my garden for the 5 weeks I was away. These wonderful women and their little helpers worked to a roster I made prior to my trip. They provided me with lovely updates while I was away that made me smile and dance around my hotel room while I my stomach churned from an unfamiliar Asian diet! I was so pleased to see pictures of food they had picked to take home for their dinner.
I had my fingers crossed that I might come home to some fresh produce. I heard that Australia had experienced some extreme heat during our absence so I was not expecting a great outcome.
I am so grateful and happy to have come home to a garden that is not only alive, but on on the verge of producing a lovely big crop of tomatoes, corn, zucchini, and pumpkin. If you visit here often you will know that I really, really, really love my vegetable garden. I gain immense satisfaction and pride from feeding my family and friends with fresh healthy, organically grown produce that we have raised and tended.
I am keenly aware that it takes quite a bit of time and attention, research, trial and error and more than a little luck, to keep everything healthy, watered and in a state of (almost) constant supply.
Thank you to Moira, Anthea and Sharon. I am eagerly anticipating new produce in the coming months so that I can deliver you a taste of the goodies that you helped to grow in my absence. Your effort and care is greatly appreciated.
Sweet Corn Fritters
- Makes: 10-12 depending on the size
- Preparation Time: 10 minutes
- Cook Time: 10 minutes
- 1 cup of cooked corn kernels
- 1 small zucchini peeled and grated
- 50 grams of plain flour
- generous pinch of salt
- 2 tablespoons of freshly chopped chives
- 1 egg, whisked
- 1/4 teaspoon of whole celery seeds (optional)
- 30-40 ml water
- oil for frying
- Add all of the ingredients to a bowl – adding the water last, a little at a time until the mixture is the consistency of a thick paste. You may not need to use it all.
- Mix the ingredients with a spoon to combine
- Heat a pan with oil and add scoops of the mixture to the hot oil to fry
- Turn each pattie once
- Remove from the oil when golden brown on both sides and drain on paper towel
- Serve with dipping sauce of choice and a salad, or serve as a side dish
Hints and Tips:
- Test if the oil is hot enough to commence cooking the fritters by placing the end of a wooden spoon into the oil. If tiny bubbles rise from around the end of the immersed handle the oil is hot enough.
- Take extra care when cooking with hot oil and ensure children are not in the immediate vicinity and that the oil is not left unattended for any length of time.
I enjoy the distinctive flavour of celery seeds and they worked well with the corn and the zucchini. My children did not love the flavour so much. Next time I make them I will omit the celery seeds for the kids. I would definitely leave them in for the adults as My Fresh and I really enjoyed the combination.
Do you leave out a particular flavour ingredient from your children’s meals that you enjoy eating? Do you add it after their batch or miss out?