Corn Fritters with Harissa

It’s lockdown in Sydney town and the pantry is getting barer by the day. Last night turned up the ingredients for a quick and easy dinner, whipped up before yet another zoom choir. Will any of this make sense to our grandchildren? Let’s hope not.

Thanks to Reuben Solomon- whose 100th birthday we are celebrating today- for the Harissa, the Hellish Relish.

3/4 cup self raising flour

1 cup frozen corn kernels

1/2 cup pickle juice

1 tablespoon chopped pickled jalapenos or sauerkraut- optional

1 egg

1 tablespoon Reuben Solomon’s Harissa- the hellish relish!

1 tablespoon oil

extra oil for frying

Pour the pickle juice over the corn kernels and defrost in the microwave for 1 minute. Place the flour in a mixing bowl. In a separate bowl mix the egg with the strained liquid from the corn, and whisk in the oil and the Harissa. Mix this into the flour until just combined, then add the corn kernels themselves- and a heaped tablespoon of finely chopped pickled Jalapenos or sauerkraut if you happen to find that lurking in the fridge.

Heat a tablespoon or so of oil in a frying pan and cook off the fritters. (You can add a slice of Spanish onion to the pan before dolloping on the mixture if desired.) Cook on medium heat until golden underneath an then turn to complete the cooking. Serve with some halved cherry tomatoes dressed with a squeeze of calamsi or lime, and a dollop of labne or Greek yoghurt.