• RomyL

Sweet Corn and Coriander Fritters

Makes 11 - 14

 

Ah corn fritters. A staple on many brunch menus back down under. We absolutely love our fritters in NZ (and Aus). Check any brunch menu and you'll see some variety of fritter. My personal favourite? Zucchini and Kumara fritter with whipped herb butter. That was from a cafe in a small town in the Coromandel. It was sensational.


The classic though, is the sweet corn fritter. I've had many different fritters and my favourites are always the big puffy ones with lots of herbs, feta, and sweet chilli sauce. Now, i'm a bit of a cheat because I don't make the chilli sauce myself but supermarkets do great ones so why should I???


Anyways, enjoy a brunch fav from down under with this ridiculously foolproof recipe!

PRO TIPS

  • If you are one of those people who think coriander is the devils lettuce then skip the coriander, go a bit heavier on the chives, and add 1/4 cup more corn to pad it out.

  • Make this a full-blown meal with some poached eggs!

  • A little bit of parmesan in the batter you say? If you want a cheesier fritter you can absolutely add a couple of tablespoons of your cheese of choice (grated of course).

  • Vegans: there are egg substitutes out there, the mix just needs a binding agent, give 'em a shot and let me know if it works so I can give it a go!!


Recipe


Ingredients

  • 1/2 a red onion, chopped

  • 1/3 cup of coriander (including stems)

  • 1 tablespoon of chives, chopped

  • 2 eggs

  • 3 cups of corn kernels (canned or fresh)

  • 1 cup of all purpose flour

  • 1 teaspoon of baking powder

  • Pinch of salt

  • Crack of pepper

  • 1 tablespoon of olive oil

  • 1/2 cup of cubed feta, for serving

  • 1 avocado, cubed, for serving

  • Sweet chilli sauce, for serving


Method

  1. In a food processor or blender, blend together your coriander, chives, eggs, red onion, and 2/3rds of your corn. Leave aside 2 tablespoons of corn to sprinkle over at the end. Mix in the remaining kernels into your wet batter. Fold in your flour, baking powder, salt, and pepper.

  2. Heat up a frying pan on a medium-low heat with a tablespoon of olive oil.

  3. Once the pan is hot enough place large dollops (about 3-4 tablespoons) of batter on to the pan. Leave to cook for 2-3 minutes on each side. DO NOT SQUISH THEM DOWN. They will lose their airy-ness if you do that. Trust that they cook through very fast.

  4. Once golden and fluffy, pop them onto a paper towel to get rid of excess oil. Serve with feta, avocado, reserved corn, and sweet chilli sauce. DIG IN AND ENJOY!


Stay Salty,


Romy xx

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