This recipe for griddle cakes (or corn fritters) comes from chef and food writer Ross Dobson’s new cookbook Fired Up Vegetarian – No Nonsense Barbecuing.
“When these breads are kept very flat, I like to use them as I would any soft flatbread — they are soft enough to fold around grilled vegies, or scoop up dips, sauces and mayonnaise,” he says. “Or you can top them with a simple fried egg or spicy Mexican beans. Yum.”
Fired Up Vegetarian, by Ross Dobson, published by Murdoch Books, $34.99
Ingredients (makes 4)
150g (5½ oz/1 cup) plain (all-purpose) flour
2 teaspoons baking powder
¼ teaspoon sweet paprika, plus extra for sprinkling
½ teaspoon sea salt
1 egg, lightly beaten
185ml (6 fl oz/¾ cup) milk
125 g (4½ oz/½ cup) creamed corn
2 tablespoons melted butter
vegetable oil, for brushing
good-quality mayonnaise, to serve
thinly sliced spring onion (scallion), to serve
Method
Combine the flour, baking powder, paprika and salt in a bowl, then make a well in the centre.
In another bowl, combine the egg, milk and creamed corn. Pour the mixture into the flour well with the melted butter and use a fork to combine.
Pre-heat the barbecue hotplate to medium and lightly brush with oil.
Pour or ladle the batter, using about 125ml (4 fl oz/½ cup) for each griddle bread, onto the hotplate, leaving room between each to expand. You should have enough batter for four griddle breads.
Use the back of the spoon to spread each one out into a circle about 12-15cm (4½–6 inches) across. Cook for 4-5 minutes, or until bubbles form around the edges.
Flip them over and cook for another 2-3 minutes, or until golden and cooked through.
Serve warm, topped with a dollop of mayonnaise, some spring onion and a sprinkling of paprika.
