Corn fritters

• servings: 5 servings
• active time: 15 minutes
• total time: 40 minutes

Ingredients

150g (2/3 cup) AP flour

1/4 teaspoon baking powder

1/2 teaspoon kosher salt

1 teaspoon ground coriander

1/2 teaspoon ground cumin

1 egg, lightly beaten

1 teaspoon lemon juice

125ml (1/2 cup) water

350g corn kernels (3 cobs or frozen)

4 large scallions, finely sliced

1/2 bunch coriander

1 avocado

Neutral oil

Sweet chili sauce

Directions

Make the corn fritter batter:

Whisk together the flour, baking powder, salt, ground coriander, and ground cumin in a medium bowl. Add egg, lemon juice and water. Stir vigorously until smooth. Add the corn, scallions, and cilantro. Stir until just combined.

Fry the corn fritters:

Heat a large frying pan on medium high heat. Add enough oil to generously coat the bottom of the pan. When oil is hot (shimmering not smoking), spoon about 2 heaping tablespoons worth of fritter batter into the pan to form one fritter, patting it down with the back of the spoon as soon as it is in the pan.

Work in batches. Leave about 1/2 inch between the fritters in the pan. Let cook about 2 to 3 minutes on each side, flipping the fritters when they are nicely browned on one side. When browned on the other side, remove the fritters to a plate lined with paper towels to absorb the excess fat.

Serve immediately with the sweet chili dipping sauce and avocado.

Nutrition

• Serving Size: Makes approximately 16 f
• Calories: 328 kcal
• Total Fat: 10 g
• Saturated Fat: 2 g
• Unsaturated Fat: 0 g
• Cholesterol: 37 mg
• Sodium: 806 mg
• Total Carbohydrate: 54 g
• Dietary Fiber: 3 g
• Total Sugars: 23 g
• Protein: 6 g