Black Dog Cottage Cookbook: Sweetcorn, Spring Onion, Feta & Coriander Fritters

As you probably know by now, I am a girl who loves a cookbook. So when the publishers of the second Black Dog Cottage Cookbook by Adie McClelland (released this month throughout New Zealand) asked me if I would like to test drive a couple of recipes I said yes please.

I love fritters as much as I love books, so the Sweetcorn, Spring Onion, Feta & Coriander fritters were calling to me. The trick with a good fritter is to have the minimum of flour, enough to bind but no more, to avoid stodginess. You will think their isn't enough in this recipe, but trust me, it works a treat, and the end result is light, crunchy & moreish.

Sweetcorn, Spring Onion, Feta & Coriander fritters (from the second Black Dog Cottage Cookbook, published August)

3 cobs fresh/2 cups frozen sweetcorn (fresh is best, but these are still fab with frozen)
2 eggs, whisked
2 tbsp flour (yes, just 2!)
4 spring onions, finely chopped
Handful of coriander, finely chopped
80 grams feta, crumbled
Freshly ground pepper
Oil for frying (I used Canola)

If using fresh corn cut the kernels off the cobs. Whisk together the flour and eggs to make a batter. Combine the spring onions, coriander, feta, pepper and corn into the batter and mix well.
Splash some oil into a medium frying-pan and heat over medium. When hot add small spoonfuls of batter to your desired size, and turn over when golden to do the other side.
Drain on kitchen paper.

As you can see, they could not be easier. I served them for lunch with bacon , sour cream and more coriander. I had intended to add avocado also, but of course when I cut it open it was brown, why are so many avocados like that!? They would also be lovely made bite size & topped with sour cream and a flake of hot smoked salmon to have with drinks, yum!

The book also has a recipe for Zucchini , Mint & Feta fritters, which follow the same method, substituting grated zucchini and mint for the corn and coriander. As soon as zucchini come back into season I will be giving these a try also, maybe with a fresh zingy tomato salsa....

I have the first Black Dog Cottage cookbook and it is a cracker, so I am really looking forward to seeing the next one. I am getting around the cookbook buying ban by putting it on my Christmas list, clever no? If it is following the same format as the first book expect light, fresh, easy to prepare recipes full of flavour with minimum fuss. Hard to go wrong really.......

For more information please visit Phantom House Books or the book's Facebook page.