When in Sydney, Bills is an absolute non-negotiable for the Superette team. It’s one of our faves and we have been craving the infamous Bills classics – Corn Fritters, Bills Scrambled Eggs and Ricotta Hotcakes with Honeycomb Butter. Follow the recipes at home to get your Bills fix without having to leave the house!
– ¼ tsp baking powder
– ½ tsp sea salt
– 1 tsp ground coriander
– ½ tsp ground cumin
– 1 tsp sweet paprika
– 1 egg, lightly beaten
– 1 tsp lemon juice
– 350g corn kernels, cut from 3 large corn cobs (defrosted frozen kernels also works when not in season)
– 4 spring onions, thinly sliced
– 3 tbsp chopped coriander
– 2 tbsp olive oil
1/3 cup coriander , chopped
2 tablespoons lime juice
1 mild red chilli , deseeded and finely chopping (or more/less to taste)
3 tablespoons finely diced red onion
salt and pepper to taste
Heat the oil in a frying pan over a medium heat and spoon in 2 heaped tbsp of the mixture for each fritter. Flatten with a spatula and cook for 2 minutes per side until golden and cooked through. Repeat with the remaining mixture.
For the avocado salsa, mash or chop the avocado and combine all the salsa ingredients. Arrange the fritters on a plate and serve with the salsa.
Bacon and roasted tomatoes are also great additions with the fritters.
Place 2 eggs, 80 ml cream and a pinch of salt in a bowl and whisk together. Put 10g butter in a non-stick frying pan over a high heat. Once the butter is melted, pour in the egg mixture and cook for 20 seconds, or until it begins to set around the edge. Using a wooden spoon, stir and bring the egg mixture on the edge of the pan into the centre. It is important to fold the eggs, not scramble them. Leave for 20 seconds, then repeat the folding process. When the eggs are just set, turn out onto a plate and serve with sourdough or wholemeal toast.
RICOTTA HOTCAKES WITH HONEYCOMB BUTTER
For the Hotcakes
– 1 1/3 cups (320g) fresh ricotta, drained, crumbled
– 3/4 cup (180ml) milk
– 4 eggs, separated
– 1 cup (150g) plain flour
– 1 tsp baking powder
– Unsalted butter, to cook
– 2 bananas, sliced lengthways, to serve
For the Honeycomb Butter
– 250g unsalted butter, softened
– 60g honeycomb, finely crushed
– 2 tbs honey