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Recipe video above. Sweet pops of fresh corn on the inside, very crispy on the outside. These heavenly fritters are light on batter, heavy on the corn – just the way they should be! Makes a lovely meal for 2 with a leafy green salad on the side, or a starter for 4.
View original recipe on recipetineats.comPreheat oven to 120°C / 250°F and set a wire rack on a baking tray.
Place flour, cornflour and baking soda in a bowl, mix to combine.
Add egg and milk, mix until incorporated (batter will be lumpy and thick).
Add corn, parmesan, green onions and coriander. Mix until all the corn is evenly coated in batter.
Add enough oil into the skillet so it just covers the base. Heat over medium high heat.
Spray the underside of a spatula with oil (so batter won’t stick when you flatten).
Place 1/4 cup batter into skillet (ice cream scooper with lever is handy), then flatten to 1cm thick. Repeat with 2 or 3 more, but don’t crowd the skillet.
Cook 3 minutes until deep golden and crisp, then flip and cook the other side for 2 – 3 minutes.
Transfer to rack and keep warm in oven. Repeat with remaining fritters, using more oil as necessary.
Serve with sauce of choice for dunking!
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