Prep 5 mins
Cook 15 mins
These are delightful treats--light & crispy, Yum!
- 375 g fresh corn kernels or 375 g frozen corn kernels
- 1⁄2 cup plain flour (all purpose flour)
- 1⁄2 cup rice flour
- 1⁄4 teaspoon baking powder
- 1 teaspoon ground coriander
- 1⁄2 teaspoon cumin
- 1⁄2 teaspoon chili powder (optional but I use it)
- 1 medium yellow onion
- 1 stalk celery
- 1 egg, beaten
- 3⁄4 cup water
- good squeeze lemon juice
- Sift the flours, baking powder & spices into a bowl.
- Cut onion into strips from top to bottom.
- Slice celery finely.
- Mix the water, egg & lemon juice, add to the flour mixture, beating till smooth. (Extra water may need to added to get correct consistency of batter).
- stir in the corn, onion and celery.
- heat vegetable oil in a frying to a depth of 1/2 - 3/4 inch.
- When oil is hot, drop large spoonfuls of mixture into the oil, spreading it with the back of a spoon to make a circle of about 3".
- Fry until the underside of the fritter is golden brown then flip over and do other side.
- Lift out and drain on absorbent paper placed on a wire rack. This helps keep the fritters crisp.
- finish them off with a liberal sprinkle of sea salt and a squeeze of lemon.
- NOTE: The rice flour is what makes these babies extra crispy! I always use frozen extra sweet corn kernels.
These were great - very easy & cheap. Next time I'll add some curry powder as well. Served with avocado salsa: A big hit!!! Thanks for posting this (^-^)
I just loved this recipe, all my other efforts at making corn fritters were never crispy, these were and even my corn hating DH had seconds, thank you am going to try other veg in this batter.
Lovely and very easy. The only change I made was to add a little bit of seasoning salt, cayenne pepper, and garlic powder with the other seasonings. Excellent. Served them as a side dish and my family loved them. Thanks for posting. We'll definately try them at some point with zucchini instead of celery as Jewelies recommended too. Sounds good.