Home Ethnic Australian Corn fritters with salsa

Corn fritters with salsa

Corn fritters with salsa
Add poached eggs and hollandaise for a world of happiness

I had a hankering for corn fritters. A few cafés around have nice ones, but here in Melbourne we haven’t been able to eat in a café or restaurant for many months. I did a little poking around online and found a few recipes that looked promising. I suspect I’ll need to visit Bill Granger’s place in Sydney when we’re allowed to travel again.

We served this with bacon, but it is definitely next-level exotic with a poached egg and hollandaise sauce!

Start to finish, less than an hour.

Ben plated up using the smaller fritters

Ingredients: Fritters
3 ears of corn – cut the kernels off for use, give the husks to the chooks!
1 small red onion, peeled and quartered
¼ cup roughly chopped coriander
1 TB sugar
½ ts smokey paprika
½ ts umami salt
¼ ts black pepper

2 eggs
3 TB milk

1 cup of plain flour
1 ts baking powder
¼ red capsicum, finely chopped

oil for cooking

Ingredients: Salsa
2 ripe avocados, roughly mashed (if you can’t find any, use the tube stuff)
⅓ cup coriander leaves, finely cut
1 shallot (or 1 spring onion)
1 lime, zested and juiced
1 small lemon, zested and juiced
100g oven roasted tomatoes, chopped
1 red chilli, de-seeded and without membranes, finely chopped
½ ts umami salt
pinch of ground black pepper
3-4 dashes of tabasco sauce

Thermomix or immersion blender

Preheat oven to 100° C

1 – Blitz the coriander, salt, pepper, sugar and paprika in the Thermomix (or with a stick blender) on speed 8 for 5 seconds.

2 – Add ⅔ of the corn kernels, eggs and milk. Blitz at speed 4 for 5-10 seconds. The corn should still be lumpy. [You could include the capsicum here, but I like the neatly cut squares.]

3 – Pour into a mixing bowl. Add the flour and baking powder, mix with a spoon.

4 – Heat 1 TB of oil in a large frying pan. Add fritter mixture (2 heaped dessert spoons for a large fritter, 1 for a smaller one) and spread to form round fritters of consistent thickness.

5 – Cook over a medium-high heat for 2 minutes on the first side, 1½ minutes on the second side, until each is golden. Keep warm in the oven until ready to serve.

6 – Assemble the salsa – mix all ingredients together and serve with the fritters.