Recipe by An_Net
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.
- 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 See How It's Made
- Preheat oven to 180°C (350°F).
- Saute the onion and ginger in a little oil until soft and translucent.
- Place the flour, 1 cup of the corn kernels, onion, ginger, cumin, water and eggs into a food processor and process until well combined.
- 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.
- In a non-stick fry pan place a little oil and set over high heat.
- Using a 30 ml (1 oz) ladle cook fritters 2 at a time, approx 1 minute per side or until golden.
- Transfer to an oven proof rack and tray and cook for a further 3-4 minutes in the oven.