Corn Fritters with Cilantro

Have them at breakfast with a little wilted spinach, some bacon and roast tomatoes. Serve them at lunch with a salad of arugula, fetta and salmon.

Use them for dinner as the base to any seafood or chicken dish. When entertaining, serve mini-fritters as an appetizer topped with a little smoked chicken and spicy mango salsa.

The options are endless and I trust that once you give this recipe a try, you will soon be adding to the list of endless possibilities. This recipe makes about 12 corn fritters so depending on what you are using them for adjust it accordingly.

Ingredients

• 1 1/2 cups corn kernels
• 2 spring onions
• 1/2 onion
• 1 knob ginger
• bunch cilantro (coriander) leaves and stalks
• medium chilli
• 1 tablespoon dried cumin
• 1/2 cup water
• 2 eggs
• 1 cup self raising flour
• sea salt flakes
• pepper grinder
• olive oil

Instructions

• Preheat oven to 180 ℃ (350 ℉).
• Saute the onion and ginger in a little oil until soft and translucent.
• Place the flour, 1 cup (150 g) 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, chilli, 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.