Recipes+
Ingredients
Method
1.Cook pasta in a saucepan of boiling salted water for 6 minutes or until almost tender. Don’t overcook; pasta will continue cooking when pan-fried. Drain. Cool.
2.Whisk eggs, buttermilk and flour in a bowl until combined. Stir in pasta, creamed corn, corn kernels and dill.
3.Heat oil in a frying pan over moderate heat. Cook 2 heaped tablespoon measures of mixture, in batches of 4, for 2 minutes each side or until golden. Serve fritters with salad.
Coarsely grate extra vegetables, such as carrot or zucchini, and add to mixture before cooking. Make ahead; cook fritters a day ahead. Cover, then refrigerate. Serve cold, at room temperature or reheat gently in microwave Make ahead; cook macaroni a day ahead. Once cooked, rinse under cold, running water to refresh and stop the cooking process. Drain, place in a bowl, then toss with a little vegetable oil to coat lightly. Cover with a damp piece of paper towel; wrap in plastic food wrap, then refrigerate.
Note
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