ham, corn and cheese fritters
This is me bringing double meaning to a post (although it is questionable that any post that I have written would have even single meaning to start off with…) I did last year on using leftovers. Not only am I using re-using yesterday’s food, I am also re-using last year’s post, just with a couple of changes so I don’t look like a complete lazy bastard. Last year it was cheesy ham, cheese and potato cakes (and you can suss that recipe right here) and this year it’s going to be cheesy ham and corn fritters.

Genius.

Premium time and resource management or just straight up slackness.

I care not.

I am regurgitating this nice little Christmas leftover recipe that I wrote last year and cleverly disguising it as me doing you a favor – playing on your fears of not being organized for the post-apocalyptic, neo-consumerist, pre Christmas rush. Yes, I certainly did not do three years of a psychology degree but mother effer I have got your number!

Make these fritters with leftover Christmas ham, or just go and buy some good ham specifically for the task as these things are damn well worth it! Salty-smoky ham, oozy cheese, crunchy-poppy sweet corn and glutinous floury goodness… you know you want that.

Mix that up

Mix that up

4-5 minutes each side going to be happy times for all

4-5 minutes each side going to be happy times for all

...and then onto the flairiest "holiday house platter" I could lay my hands onto and hit with my home made tomato ketchup

…and then onto the flairiest “holiday house platter” I could lay my hands onto and hit with my home made tomato ketchup


CHEESY HAM & CORN FRITTERS (serves 4)

1-2 cups diced Christmas ham
1 cup grated Wensleydale or good cheddar or something that looks like cheese
½ whatever onion, small dice
1 cup of sweetcorn, kernals removed (roughly 1 cup of kernals)
1 cup self raising flour
1 tablespoon of your favourite mustard
A splash or two of hot sauce
2 eggs
¼ cup milk
Salt and pepper
Oil for frying

• Combine all ingredients and mix thoroughly
• Check seasoning
• Heat a good splash of oil in a pan over medium heat. Add a heaped dessert spoon of fritter mix per portion and keep going until your pan is full but still has enough room for a finger width or so of space between each fritter, and fry for 4-5 minutes each side or until golden brown and cooked (break one open to check if they’re cooked through)
• Keep the first batch warm in a 100C oven whie you cook the second batch if you want your food hot
• These can be served with eggs, avocado and chutney for breakfast, a salad and some salsa for lunch or dinner, or tomato sauce (ketchup) for a late night a-little-bit-pissed-and-really-don’t-give-a-fuck snack
• Rocking