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Corn & coriander fritters
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Elevate classic corn fritters with garden-fresh herbs.
Ingredients:
  • 75g plain flour
  • 100g rice flour
  • 4.00 gm baking powder
  • 2 eggs
  • 4 spring onions, thinly sliced
  • 1 green chilli, seeds removed, finely chopped
  • 125.00 ml chopped coriander leaves, plus 125.00 ml coriander sprigs
  • 3 corn cobs, kernels sliced
  • Sunflower oil, to shallow-fry
  • 1 avocado, chopped
  • 18.20 gm extra virgin olive oil
  • Grilled bacon, to serve
  • Roasted vine-ripened cherry tomatoes, to serve
Instructions:
  • Combine the flours, baking powder, eggs, spring onion, chili, chopped coriander, and half of the corn kernels in a food processor. Blend until mixed. Transfer the mixture to a bowl, then fold in the remaining corn kernels. Season to taste.
  • Heat a generous amount of sunflower oil in a non-stick frypan over medium heat. Spoon 2 tablespoons of batter at a time into the pan, cooking each fritter for 1-2 minutes per side until golden brown and fully cooked.
  • Combine ripe avocado with fresh coriander sprigs and high-quality extra virgin olive oil. Season to taste.
  • Arrange the fritters on plates and accompany with a side of fresh avocado salsa, crispy bacon, and ripe tomatoes.

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