Corn Fritters
Turn the oven to 110°c - to keep the fritters warm while you cook the rest.
Stand cobs of corn upright and run a knife down the length of the cob to shave off the kernels. Be careful they don't go everywhere! You can try standing them on a very small bowl inside a large bowl, it's not so messy!
Place 2 cups of the corn kernels and the onion, eggs, coriander, salt and pepper in a bowl and whizz with a stick blender until most of the corn is pureed (but still lumpy, not completely smooth). You can also do this step in a blender or food processor.
Stir through remaining corn, flour and baking powder until just combined.
Heat 1 tablespoon of the oil in a large fry pan over a medium high heat.
When the oil is hot, drop 2 heaped tablespoons of mixture per fritter into the pan and cook for 1-2 minutes each side, or until golden. Once each batch is cooked place on a plate and cover with foil and keep in the oven, until all the mixture is cooked.
To serve, stack 3 corn fritters on each plate and top with avocado salsa and extra cilantro/coriander leaves if desired.
Combine all ingredients, toss very gently.
Ingredients
Directions
Turn the oven to 110°c - to keep the fritters warm while you cook the rest.
Stand cobs of corn upright and run a knife down the length of the cob to shave off the kernels. Be careful they don't go everywhere! You can try standing them on a very small bowl inside a large bowl, it's not so messy!
Place 2 cups of the corn kernels and the onion, eggs, coriander, salt and pepper in a bowl and whizz with a stick blender until most of the corn is pureed (but still lumpy, not completely smooth). You can also do this step in a blender or food processor.
Stir through remaining corn, flour and baking powder until just combined.
Heat 1 tablespoon of the oil in a large fry pan over a medium high heat.
When the oil is hot, drop 2 heaped tablespoons of mixture per fritter into the pan and cook for 1-2 minutes each side, or until golden. Once each batch is cooked place on a plate and cover with foil and keep in the oven, until all the mixture is cooked.
To serve, stack 3 corn fritters on each plate and top with avocado salsa and extra cilantro/coriander leaves if desired.
Combine all ingredients, toss very gently.
Notes
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Joy! I use Bill’s recipe all the time and it’s a simple swap for wholemeal flour. This is a cracker of a recipe.