The Crispiest Corn Fritter Recipe
SERVES: PREP: COOK: PRINT CONVERSIONS
Now, isn’t this just the perfect light dinner or brunch? Everybody loves these in my house. Topped with freshly made guacamole, what’s not to like? 
Guacamole
1 Hass avocado
1/4 cup Cherry tomatoes, roughly chopped
1 Garlic clove, finely crushed
1 Lime, juiced

Corn fritters

2 Corn cobs, husks and silks removed
2 Spring onions, thinly sliced
1 Birds-eye chilli, finely chopped (this can be left out if you’d prefer)
1/2 cup Chickpea flour (available from health food stores)
1/2 cup Plain flour
1 small pinch of Ground cumin
2 Organic eggs
Sea salt
1 tbs Rice bran oil


To make the guacamole, gently mash the avocado in a bowl. Add the tomatoes, garlic and stir through (I like my guacamole chunky, chop your tomatoes finer if you prefer. Squeeze in the juice of 1 lime and season to taste.


Gently cut the kernels from the corn cobs with a sharp knife and place them in a medium sized bowl.
Add the spring onion and chilli. Stir in the flour, cumin and eggs and mix thoroughly. Season with sea salt.


Heat the rice bran oil in a large non stick fry pan and spoon in large tablespoons of the mixture. Flatten slightly with the back of the spoon. You may need to do these in batches. Cook on a medium heat until golden on both sides, but cooked through. Have some paper towel handy on a plate to rest them on, while you cook the others.


Serve the fritters in a stack, and top with the guacamole. Dress some rocket with olive oil and a little white wine vinegar and serve.


And, for those needing/ wanting a protein fix, serve with some grilled bacon or smoked salmon.

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