Serves: 6 at home or 30 tastes in the classroom
Fresh from the garden: sweetcorn, sage, chives, parsley, eggs
Recipe source: Adapted from Stephanie Alexander’s Kitchen Garden Cooking with Kids
- metric measuring spoons and cups
- chopping boards & non-slip mats
- 1 large knife
- tea towel
- kitchen paper
- non-stick frying pan – 1 small, 1 large
- egg flip
- bowls – 1 small, 3 medium, 1 large
- small saucepan
- wooden spoon
- baking tray
- small serving bowls
- serving plates
- large teaspoon
- 3 cobs sweetcorn
- 30 large sage leaves
- 10 chives
- 10 stalks parsley
- 1 cup yoghurt
- ⅓ cup extra virgin olive oil
- 1 egg
- 275 g coarse polenta
- ¼ cup plain flour
- ½ teaspoon salt
- 1 teaspoon bicarbonate of soda
- 40 g butter
- 2 cups buttermilk
|What to do
- Set out your equipment and ingredients.
- Cut the kernels from each cob and put in the small bowl.
Prepare the herb yoghurt
- Rinse the herbs and dry by rolling in the tea towel. Chop the herbs with the mezzaluna and put in a medium bowl. Add the yoghurt, stir to combine, divide between the small serving bowls and set aside.
Fry the sage leaves
- Heat a little oil in the small frying pan and fry the sage leaves until crisp. Scoop the leaves onto a paper-lined plate, then put them in the oven to keep warm.
Separate the egg
- Crack the egg and separate the yolk from the white. Put the white in one medium bowl and the white in another medium bowl.
Mix the batter
- Measure the flour and polenta and place them in the large bowl with the salt and bicarbonate of soda.
- Melt the butter in the saucepan over medium heat.
- Add the buttermilk and melted butter to the egg yolk and whisk to combine.
- Make a well in the middle of the dry ingredients and pour in the buttermilk/egg mixture. Mix well with the wooden spoon then stir in the sweetcorn.
- With a clean whisk, whisk the egg whites until soft peaks form. Fold the egg whites into the batter.
Cook the fritters
- Add a little oil to the large frying pan and cook tablespoons of fritter mixture over medium heat. Do not over-crowd the pan with too many fritters. Cook for 3 – 4 minutes, until bubbles form, then flip over and cook on the other side.
Serve the fritters
- Transfer the cooked fritters to the warmed baking tray and return the tray to the oven. Continue to cook the remaining fritters.
- When all the fritters are ready, arrange on the serving plates with the bowl of herb yoghurt at the centre. Place a crisp sage leaf on top of each fritter.
Interesting techniques used in this recipe:
- Separating eggs
- Whisking egg whites to form soft peaks
- Making a well in dry ingredients