Bills at Home

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! 

 

CORN FRITTERS WITH AVOCADO SALSA
 
 
 
For the Fritters 
 
- 150g plain flour
- 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
 
For the Avocado Salsa
 
2 avocados , peeled and stones removed
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
 
To prepare the fritters, place the flour, baking powder, salt, coriander, cumin and paprika in a bowl. Add the egg, lemon juice and 125ml of water and beat to a smooth batter. Add the corn, spring onion and chopped coriander and stir to combine.
 

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. 

 
 
BILL'S SCRAMBLED EGGS
 

 

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 

 

For the honeycomb butter, place all ingredients in a food processor and whiz until smooth. Shape into a log, wrap in plastic wrap and chill for 2 hours. (Store leftover honeycomb butter in the freezer, it’s great on toast.)
 
Place ricotta, milk and egg yolks in a bowl and mix to combine. Sift the flour, baking powder and a pinch of salt into a separate bowl. Add ricotta mixture and whisk until just combined. Place eggwhites in a clean dry bowl and whisk to stiff peaks. In 2 batches, fold eggwhites through ricotta mixture using a large metal spoon.

Lightly grease a large non-stick frypan with a small portion of butter. Working in batches (don’t cook more than 3 hotcakes per batch) add 1/4 cup batter to the pan. Cook over medium-low heat for 2-3 minutes on each side, until golden. Transfer to a plate and keep warm.
 
Place 1 banana slice onto a plate and stack desired amount of hotcakes on top of each other with a slice of honeycomb butter. Top with whipped cream and drizzle with honey to serve.
 
Enjoy! 
 
All images sourced from @billsaustralia on Instagram

 

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