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Corn & coriander fritters

Corn & coriander fritters
Recipe type: Breakfast
Cuisine: Indian
Serves: 5
Prep time:
Cook time:
Total time:
Perk up simple corn fitters with fresh herb offerings straight from the garden.
  • ½ cup (75g) plain flour, sifted
  • ½ cup (100g) rice flour, sifted
  • 1 tsp baking powder
  • 2 eggs
  • 4 spring onions, thinly sliced
  • 1 green chilli, seeds removed, finely chopped
  • ½ cup chopped coriander leaves, plus ¼ cup coriander sprigs
  • 3 corn cobs, kernels sliced
  • Sunflower oil, to shallow-fry
  • 1 avocado, chopped
  • 1 tbs extra virgin olive oil
  • Grilled bacon and roasted vine-ripened cherry tomatoes, to serve
  1. Place the flours, baking powder, eggs, spring onion, chilli, chopped coriander and half the corn kernels in a food processor, then whiz to combine. Transfer to a bowl, then stir through remaining corn kernels and season.
  2. Heat 2cm sunflower oil in a non-stick frypan over medium heat. In batches and using 2 tbs batter for each fritter, add batter to frypan and cook for 1-2 minutes each side until golden and cooked through.
  3. Gently toss avocado with coriander sprigs and extra virgin olive oil. Season.
  4. Divide fritters among plates and serve with avocado salsa, bacon and tomatoes.
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