The essence of summer

Despite the infrequent appearance of eggs this summer, fritters have been a mainstay of my summer. The egg situation is worrying, and I have a feeling that it’s around for a while, so when you can get eggs, keep a few in the fridge as they last for up to six weeks from when they’re freshly laid. Not everyone keeps their eggs in the fridge but I prefer to chill them. But do remember if you’re baking or even poaching eggs, they are better removed for an hour before you use them and brought to room temperature.

We’ve had smoked fish fritters for dinner, corn fritters with bacon for breakfast, mini oyster and carrot fritters served up with drinks, and chunky everything-goes-into-them lunchtime fritters to brighten up some of those awful wet days we’ve had to put up with.

Mastering fritter-making is a skill that’s easy, quick and worth pursuing. If you have a few eggs (about three) on hand, some vegetables in the fridge and even a can or two of salmon or tuna in the pantry, you have the makings of a delicious meal in no time at all. My favourite fritters of all time are whitebait fritters and for those all I use is fresh free-range eggs, salt and about 100g whitebait. However, there’s been a real scarcity of whitebait this past season and if you do have a source for this delicacy you will probably be taking out a mortgage to pay for a tiny packet of 100 grams.

The basic batter for any fritter is beaten eggs, flour and a teaspoon of baking powder. Go fairly lightly on the flour and don’t forget the salt as there’s nothing less appetising than a bland gluey fritter. For a really light fritter you can use cornflour in place of the flour, but once again, do not be heavy handed. Whisk the batter ingredients together well. I have a hand-held little electric beater which I really love as it is easy to use and wash and does the job of whisking most things quickly, except for a large cake or sponge.

You can add whatever is around to the batter, unless it needs cooking for longer than the batter takes to set. Potatoes are a good example – they should be cooked before adding to fritter batter. I am generally inspired by the seasonal vegies

I buy at the wonderful honesty farm stands on the Omaha Flats. This month’s recipe is truly a Matakana cook-up. Corn and courgettes from those farm stands, ham from Matakana butchery (so delicious), and eggs and Whangaripo Buffalo St Malo cheese at the Matakana Farmers Market. Enjoy!

Concert Season

For the fritters

3 eggs

2 tbsp flour

1 tsp baking powder

1 tsp salt

1 corn cob

2 courgettes

1/2 cup finely grated Tasty cheese

2 slices ham

Small handful of parsley

3 tbsp sunflower oil

1 tbsp butter

For serving

Sour cream

Spicy chutney or chilli sauce

New Zealand String Quartet

Sunday, 2 April 2023 at 4pm

Les Voisins (Violin, Cello & Theorbo Guitar)

Saturday, 29 April 2023 at 4pm

Stephen De Pledge (Solo Piano)

Sunday, 28 May 2023 at 4pm

Menzies/Endres Duo (Violin & Piano)

Saturday, 1 July 2023 at 4pm

Ben Wilcock Quartet Jazz Ensemble (Piano, Violin, Double Bass & Percussion)

Saturday, 29 July 2023 at 4pm

Akarana Piano Quartet

Saturday, 26 August 2023 at 4pm

Calathea String Quartet

Saturday, 30 September 2023 at 4pm

Venue for all concerts – Warkworth Town Hall

For further information on all performances, please visit our website www.warkworthmusic.org.nz

Assemble and prepare the ingredients: Simmer the corn for 2-3 minutes in boiling salted water and allow to cool before cutting all the kernels off. Grate the courgettes finely to make about I cup. Slice the ham into small pieces and chop the parsley.

Beat the eggs in a bowl until well mixed, then beat in the sifted flour, baking powder and salt. Tip in the corn, courgettes, cheese, ham and mix everything together well.

Heat a large heavy frying pan with the sunflower oil and the butter. When hot but not smoking, drop tablespoons of the batter, well separated, into the pan and cook over a medium to low heat for about 3 minutes on each side. When springy to the touch remove with a fish slice to a warm plate. Repeat until the mixture is all used up. You may need to add a little more oil and you should have between 12 and 15 fritters.

To serve, place the fritters on a platter and top each with a spoonful of sour cream and a teaspoonful of spicy chutney. You can make these ahead, cover and carefully reheat in the oven, set at a low temperature.

Friday

Kerry & Matty

Friday 10th March

Passion Duo

Friday 17th March

Dean Heazlewood

Saturday 18th March

Rud Stewart Show

Friday 24th March

RPM

Friday 31st March

Kane Steves