During Weeks 7 and 8 In Kitchen Garden, we made delicious corn fritters, using our corn, capsicum and mint (yes mint) from our garden.
You would not normally include mint in a fritters recipe but it adds a fresh burst of flavour to the fritters. These are great for school lunch boxes or any time of the day for a quick snack. Add an egg to turn it into a great idea for a brunch or dinner.
We continued to harvest our vegetables from the garden and they are so yummy.
There is always weeding to be done and the students love getting the wheelbarrows out and filling them with all the weeds. All our scraps and weeds go into our compost bins and the students are fascinated by how the weeds and scraps break down and turn into compost for the garden.
Enjoy your week and have a go at cooking corn fritters.
Corn Fritters Recipe
1 cob of corn cooked and kernelled
1 small capsicum
A handful of chopped mint
2 eggs
1/2 cup plain flour or GF flour
1tsp baking powder
Salt and pepper
Cook corn and cut kernels off the cob.
Dice capsicum.
Chop mint.
Put corn, capsicum and mint in a bowl.
Add flour, baking powder, salt and pepper.
Whisk eggs and add to all other ingredients and mix till combined.
Cook in a hot frying pan for a few minutes on both sides.
Serve hot or cold in lunchboxes for school.
Enjoy
Debbie Goddard, Kitchen Garden Convenor
GCC families can see all the photos on Pixevety.
