Feeding a Large Family

Whilst having room to accommodate a large family, it can sometimes be a challenge to discover a meal that everyone likes. Your spouse might detest a certain type of dish, while another family member loves it. Young ones like to play with their food – causing you to vow never to make stew again. Your eldest brings his latest girlfriend home who turns out to be a vegetarian, ruling out the traditional roast. Your daughter may have food allergies that limits your grocery list to preservative-free produce, and your youngest son wants something he can eat ‘on the run’ while he gets ready for football training that night…

Here’s a recipe that’s sure to keep everyone happy, is quick to prepare, will feed the largest of families, and you can keep the ingredients easily on hand:

Corn Fritters

Ingredients:

FRITTERS:
310g plain flour (use gluten free flour if necessary)
3 teaspoons baking powder
1 teaspoon ground coriander
1/2 teaspoon ground cumin
260g can corn kernels
260g can creamed corn
1 cup milk (use rice or soy milk if necessary)
4 eggs
4 tablespoons chopped fresh chives
1/2 cup olive oil

DIPPING SAUCE:
2 tablespoons brown vinegar
1 1/2 tablepoons soft brown sugar
2 teaspoons sweet chilli sauce
2 tablespoons chopped fresh chives
1 teaspoon soy sauce

Method:

1. Mix flour, baking powder, coriander and cumin in a large bowl.
2. Make a well in the centre.
3. Lightly beat eggs.
4. Add corn kernals, creamed corn, milk, eggs and chives to flour mix.
5. Stir to a batter.
6. Heat the oil in a large non-stick pan.
7. Drop tablespoonfuls of batter into the pan.
8. Cook each side of fritter over medium heat for 2mins.
9. Drain fritters on paper towels.
10. Keep cooked fritters warm in oven while cooking remaining batter.
11. To make the sauce add vinegar, sugar, chilli sauce, chives and soy sauce to a saucepan.
12. Heat gently, stirring for 2 minutes until sugar has dissolved.

Serve fritters with the dipping sauce, and allow family members to choose their favourite sauce, eg. tomato, BBQ, Steak, etc.

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