Extra Crispy Corn Fritters
Makes 8–9 fritters
Crispy pan-fried corn cakes with parmesan, green onion and cilantro, served with avocado sauce or sour cream.
| prepPreheat oven to 120°C / 250°F and set a wire rack on a baking tray. | |||||||
| 60 g plain flour | Whisk flour, cornflour & baking soda | Add egg & milk, mix until incorporated | Stir in corn, parmesan, green onions & cilantro | Serve with avocado sauce, sour cream or ketchup | |||
| 30 g cornflour / cornstarch | |||||||
| 1/4 tsp baking soda (or 3/4 tsp baking powder) | |||||||
| 1 egg | |||||||
| 30 ml milk (any type) | |||||||
| 300 g fresh corn kernels (raw, canned or frozen also fine) | |||||||
| 50 g parmesan, finely grated | |||||||
| 75 g green onions, sliced | |||||||
| 15 g coriander / cilantro, roughly chopped (sub more green onion) | |||||||
| 120 ml vegetable oil (for frying) | Heat oil over medium-high heat | Spray spatula underside with oil | Scoop 1/4 cup batter, flatten to 1 cm, fry 3 min until golden | Flip, cook 2–3 min until crisp | Transfer to rack, keep warm in oven | Repeat with remaining batter, add oil as needed | |
| Oil spray | |||||||
| Avocado sauce, sour cream, ketchup (for serving) | |||||||
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