Early Autumn in New Zealand with a little hint of Summer leftover. Mature plants start to die down but the seeds scattered on the ground start sprouting. Amazing climate of hot daytime and of cool nightime of Autumn. Soon, we'll enjoy the display of pink cedrela sinensis trees, although they are growing on the wrong side of the house.
Peaches, peachcotts (the crossed between peach and apricot), peacherine (the crossed between peach and nectarine), plumcott (the crossed between plum and apricot) and passionfruits are the fruits we are still enjoying from the orchard. Our apple are a bit sad this year as there are many of them are destroyed by wasps. Golden queen, the queen of peaches, are all ripening and I've picked some for stewing, a good Winter store. We're still waiting for the black boy peaches to be ripen. They give us a reasonably good crop this year. I hope we can enjoy them before possums or birds can.
As we are still enjoying corns (see the fact nutrition about corn--excellent for women and it's a source of folate which can reduce the risk of colon cancer), there are many possibilities to cook them. I am not used to bbq the corn as my family love enjoying them steamed/boiled for 5 minutes or so, so we can still enjoy the crunchiness of the kernels without losing so much flavour. I make corn salad sometimes to accompany Cajun roast chicken. This time I am making corn fritters to contribute on Zorra's event International Women Day. We love eating them with my home-made tamarillo chutney.
3 cups fresh sweetcorn kernels,
1 clove garlic, crushed,
2 sprigs celery leaves, chopped,
100g feta cheese, crumbled,
1-1 ½ cup flour,
1 large egg,
1 shallot, sliced thinly,
oil for frying,
salt and freshly ground black pepper
Heat the oil and fry the thinly sliced shallot. Cook until light brown. Remove with slotted spoon and drain them on an absorbent paper. They'll become crispy during the cooling time. You have to spread them on the paper, so they'll dry well. Combine the corn kernels, crushed garlic, chopped celery leaves. Fold in flour, a little at a time, you don't want to have solid fritters, unless you want it to. My mixture should still be sloppy because I like to taste the corn more than flour. Mix well. Crack the egg in a little bowl, beat loosely. Pour into the combined corn kernels. Add in the crumbled feta. Crush the fried shallot in between your palms over the mixture and mix well. Season with salt and pepper.
Heat 1 Tbs oil. Spoon the mixture and shallow fry. Drain on absorbent paper for a while before transferring to your plate. Makes 10-14.