Corn fritters

• servings: Makes 10-12 (serves 5-6)
• active time: 10 min
• total time: 20 min

Ingredients

1½ cups plain flour

3 tsp baking powder

3 eggs

1 tsp salt freshly ground black pepper

¾ cup chilled soda water or cold water

2½ -3 cups corn kernels

3 tbsp chopped fresh mint or coriander

1 tsp minced red chilli (optional)

flavourless oil (eg, grapeseed) for frying

Directions

COMBINE flour, baking powder, eggs, salt and pepper and soda water or water to a smooth batter. Mix in corn kernels, mint or coriander and chilli. Stand for 5-10 minutes before cooking (up to 2 hours in the fridge).

HEAT a spoonful of oil in a heavy frypan.

Cook large spoonfuls of the mixture, 2-3 at a time, over medium heat, turning to cook the other side as bubbles form in the mixture.

Lightly re-oil pan between batches. Transfer cooked fritters to a rack.

Cook's note: These fritters can be made ahead of time and reheated in a hot oven for 5 minutes. They can also be cooked in tiny spoonfuls and served as finger food.

Notes

Fresh corn cut from the cob, frozen (thawed) or canned corn can be used for these flavoursome fritters. They make a filling breakfast or lunch served with rocket leaves, Avocado Chilli Salsa® and Fried Spiced Tomatoes®.

From Savour the Pacific by Annabel Langbein