food and politics

You know how there are certain dishes that you obsess over for a time, and then somehow, they simply fade away from your repertoire? For me, one such dish was corn fritters. Be it breakfast, teatime, or a quick dinner fix, corn fritters used to be my go-to comfort dish. But as life got busier and culinary experiments multiplied, my much loved corn fritters got tucked away in some corner of my memory.

Then, on one sunny day, while casually browsing through a cookbook in a bookstore, my eyes landed on a recipe of corn fritters. I felt a sudden rush of nostalgia, a craving for the familiar comfort of corn fritters. And right then, I knew I had to reintroduce this old favorite back into my life. I quickly snapped a picture of the recipe (even though I can easily find countless versions online) and later went to the supermarket, my shopping list including polenta and an abundance of corn.

Polenta Corn Fritters

Ingredients:

• 2 cups of corn
• 1 cup of polenta
• 1 egg
• 1/2 cup of milk (I use soya milk, it works just well.)
• A handful of chopped fresh parsley
• Salt and pepper to taste
• Oil for frying (sunflower or coconut)

Instructions:

1. Begin by combining the corn, polenta, egg, milk, herbs, salt, and pepper in a bowl. Stir until the mixture is well combined. Allow it to sit for a few minutes for the polenta to absorb some of the liquid.
2. Heat a little bit of oil in a frying pan over medium heat. When the oil is hot enough, take a spoonful of the corn mixture and drop it into the pan, flattening it slightly with the back of your spoon.
3. Fry each fritter until it’s golden brown, then flip and cook the other side. This should take about 3-4 minutes per side.
4. Remove the fritters from the pan and let them drain on paper towels to get rid of any excess oil.
5. Serve hot, with a dollop of sour cream or a sprinkle of fresh herbs on top, if you like. (or simply with ketchup…)

Enjoy!