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Corn fritters with rocket and balsamic dressing
Corn fritters with rocket and balsamic dressing
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Whip up a quick and budget-friendly batch of elegant corn fritters for a stunning starter!
Ingredients:
  • 40.00 ml balsamic vinegar
  • 56.88 gm extra-virgin olive oil
  • 250.00 ml plain flour
  • 1/2 tsp freshly grated nutmeg
  • 2.50 gm smoked paprika
  • 250.00 ml sparkling mineral water
  • 1 egg, lightly beaten
  • 3 corn cobs, kernels removed
  • 4 green onions, finely chopped
  • 40.00 ml dill leaves, finely chopped
  • 40.00 ml mint leaves, chopped
  • 1 small red capsicum, finely diced
  • 1 long red chilli, deseeded, finely chopped
  • 20g butter
  • Vegetable oil, for shallow frying
  • Rocket leaves, to serve
  • Toasted sourdough bread, to serve
Instructions:
  • Preheat your oven to 150°C. Lay a wire rack on a baking tray lined with paper towel. Mix vinegar and extra-virgin olive oil in a small jug. Season with salt and pepper. Set it aside.
  • In a bowl, combine flour, nutmeg, paprika, salt, and pepper. Create a well in the center and pour in mineral water and egg. Whisk until a smooth batter is formed. Stir in corn, onions, dill, mint, capsicum, and chili until well combined.
  • Heat a large non-stick frying pan with butter and enough vegetable oil to cover the base over medium heat. Spoon 1/4 cup of mixture for each fritter into the hot oil, cooking 3 fritters at a time for 4 to 5 minutes on each side until golden and cooked through. Transfer to a wire rack. Keep warm in the oven while cooking the rest of the fritters. Serve on plates, topped with rocket, drizzled with balsamic dressing, and accompanied by bread.

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