Tuesday, November 16, 2010

corn and coriander fritters

what you need

1.5 cups corn kernels

2 spring onions finely chopped

½ onion finely diced

1 knob of ginger finely chopped

1/3 bunch of coriander leaves chopped

½ red capsicum finely diced

1 tsp dried cumin

½ cup of water (if you’re using tinned corn, use the water it comes in)

2 eggs

1 cup self raising flour

Sea salt flakes

Cracked lack pepper

Olive oil

what to do

Preheat oven to 180 degrees (350 fahrenheit).

Sauté 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, capsicum, 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.

1 comment:

  1. I would have to leaveout the coriander Joe but looks yum.