Extra Crispy Corn Fritters
, Makes 8-9 fritters
Thick corn and parmesan batter pan-fried in a shallow layer of oil until deep golden and crisp.
| prepPreheat oven to 250°F / 120°C | ||||||
| prepSet a wire rack on a baking tray | ||||||
| 30 g flour, plain / all purpose | Mix dry ingredients | Mix in egg & milk | Mix in corn, parmesan, onions & coriander | Spray spatula, scoop & flatten to 1 cm | Fry 3 min, flip, 2-3 min per batch | Keep warm in oven, serve with sauces |
| 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 (2 cobs); canned or frozen also fine | ||||||
| 50 g parmesan, finely grated | ||||||
| 75 g green onions, sliced | ||||||
| 15 g coriander / cilantro, roughly chopped (or more green onion) | ||||||
| 120 ml vegetable oil, for frying | Heat oil, medium high | |||||
| Oil spray, for the spatula | ||||||
| Avocado sauce, to serve | ||||||
| Sour cream, ketchup, to serve (don't judge until you've tried it!) | ||||||
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