The step that makes these corn fritters really special is blending some of the corn and coriander into the batter - it really makes them pop and taste even more sweet and summery. This recipe makes 6 fritters and serves 2 people. If you are a family, just double the recipe!
- 500g fresh corn kernels (~ 2 large corn cobs)
- ½ small red onion chopped
- 1 Egg
- A big handful of coriander leaves and stems
- Salt & Pepper
- ½ cup plain flour
- ½ tsp baking powder
- 2 tbsp olive oil
- 1 ripe avocado, stone removed and diced
- 1 tomato, seeded and diced
- 1 tbsp coriander, roughly chopped
- 1 tbsp lemon or lime juice (or apple cider vinegar)
- 1 tbsp finely chopped red onion
- 1 dash Tabasco sauce , optional
- Salt & Pepper
- A little sprinkle of sugar (brings out the tomato flavour)
- Turn on the oven to very low - just to keep the fritters warm.
- Place half the corn kernels and the onion, eggs, coriander, S&P 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. The key to this step is folding in the flour until JUST combined. You don't want to overmix, as this will make your fritters heavy and not fluffy.
- Heat 1 tablespoon of the oil in a frying pan over a medium high heat.
- When the oil is hot, drop 2 tablespoons of mixture per fritter into the pan and cook in batches for 1 ½ minutes each side, or until golden.
- Transfer to a baking tray and keep warm in the oven while you are making the rest of the fritters.
- To serve, stack 2 corn fritters on each plate and top with avocado salsa and extra coriander leaves if desired.
Combine all ingredients, toss very gently.