Corn and Coriander Fritters |
|
 |
Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 4 |
|
The great thing about corn fritters is that they are perfect anytime of the day. Have them at breakfast with a little wilted spinach, some bacon and roast tomatoes. Serve them at lunch with a salad of arugula, feta and salmon. Use them for dinner as the base to any seafood or chicken dish. When entertaining serve mini-fritters as a canape topped with a little smoked chicken and mango salsa. The options are endless and I trust that once you give this recipe a try, you will soon be adding to the list of endless possibilities. This recipe makes about 12 fritters so depending on what you are using them for adjust it accordingly. Ingredients:
1 1/2 cups corn kernels |
2 baby shallots, finely chopped (green onion) |
1/2 onion (finely diced) |
1 piece fresh ginger, finely chopped (approximately the size of half a wine cork) |
1/3 bunch coriander leaves, chopped (cilantro) |
1 red chili pepper, seeds removed and finely chopped (seeds can be left in if you like a little kick) |
1 teaspoon ground cumin |
1/2 cup water |
2 eggs |
1 cup self raising flour |
flaked sea salt |
black pepper |
olive oil |
Directions:
1. Preheat oven to 180°C (350°F).
2. Saute the onion and ginger in a little oil until soft and translucent.
3. Place the flour, 1 cup of the corn kernels, onion, ginger, cumin, water and eggs into a food processor and process until well combined.
4. Place mixture into a large mixing bowl and stir through the remaining corn, shallots, chilli, and coriander and season the mixture with sea salt and black pepper.
5. In a non-stick fry pan place a little oil and set over high heat.
6. Using a 30 ml (1 oz) ladle cook fritters 2 at a time, approx 1 minute per side or until golden.
7. Transfer to an oven proof rack and tray and cook for a further 3-4 minutes in the oven.
|
|