Chef Voula's little gems loaded with corn and smoky ham are a mouthful of deliciousness and will be a welcome treat for relaxed weekend breakfast time. You can offer any combination of the toppings suggested. Leftover fritters are great snacks, even cold from the fridge. Once you make these fritters, you'll be wanting to make them again. And don't be surprised if you catch yourself making them for dinner sometimes too. They hit the spot anytime of the day really.
Makes 12 fritters, or 4 to 6 servings
¾ cup (175 mL) large flake or quick cook oats (not instant)
¼ (50 mL) fine cornmeal
1 tsp (5 mL) baking powder
½ tsp (2 mL) Mexican chili powder
½ tsp (2 mL) oregano
¼ tsp (1 mL) cumin
¼ tsp (1 mL) coriander
¼ tsp (1 mL) salt
3 large eggs
⅓ cup (75 mL) milk of your choice
1 cup (250 mL) smoked ham cut into small pieces
1 ½ cups (375 mL) corn kernals
2 tbsp (30 mL) finely chopped red onion
2 tbsp chopped parsley
To serve (optional):
Voula's Oven Roasted Salsa (or your favourite salsa)
Finely grated cheddar cheese or crumbled feta or goat cheese
Finely chopped cilantro
Finely sliced green onion
Sliced jalapeno or hot sauce
Add the oatmeal flakes into the bowl of a food processor. Pulse until oatmeal is ground into fine flour.
In a large bowl combine the oatmeal, cornmeal, baking powder, chili powder, oregano, cumin and coriander. In a small bowl, whisk together the eggs and milk. Stir the wet mixture into the dry until well combined. Add the ham, corn, onion and parsley. Mix until evenly combined.
Lightly coat with oil, or spray a large frying pan set over medium heat. Scoop a ¼ cup (50 mL) of batter into the pan. Flatten a little bit with the back of a spoon. Repeat scooping adding only 3 to 4 fritters in the pan at a time. Overcrowding will make it difficult to flip fritters. Cook for 2 minutes or until the edges look golden and a little crisp, then flip fritters and cook for another 2 minutes until golden brown. Remove to a platter and cover with a tea towel to keep warm while you continue to cook fritters until batter is all used up.
Serve fritters topped with salsa and with sour cream, guacamole, grated cheddar cheese, sliced cilantro and green onion on the side for fun and flavourful toppings.
Voula's Oven Roasted Salsa
1 red pepper
1 green pepper
2 sweet onions
2 tbsp (30 mL) olive oil
1 pint baby tomatoes
To make the oven roasted salsa heat oven to 400F (200C). Core and seed peppers. Chop into small pieces. Place in a large baking pan. Peel, then chop onion into bite size pieces and add to pan with peppers. Drizzle with olive oil and toss to evenly coat.
Place pan with vegetables on bottom rack of heated oven and roast for 15 minutes, or until just lightly browned. Toss tomatoes into pan and stir. Roast for another 10 minutes, just until tomatoes have softened and started to blister. Remove from oven into a serving bowl and set aside.