Corn Fritters
Lecky says, "These are delicious, we get them at a restaurant here in San Jose, and this recipe is as good as the corn fritters there."
- 1/2 cup all purpose flour
- 1/2 cup rice flour
- 1/4 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground coriander
- 1/2 teaspoon ground cumin
- 1 egg, lightly beaten
- 1 teaspoon lemon juice
- 2 cups corn kernels, cut from 3 large cobs
- 4 spring onions (scallions), finely sliced
- 3 tablespoons chopped fresh cilantro
- 1/4 cup oil
Sift rice flour, flour, baking powder, salt, coriander and cumin into a bowl. Add the egg, lemon juice and 1/2 cup of water and beat to a smooth batter. Add the corn, spring onion, and chopped cilantro and stir to combine.
Heat the oil in a large skillet over medium to high heat. When oil is hot, add 2 tablespoons of mixture for each fritter and flatten with the back of a spoon. Cook for about 2-3 minutes or until golden brown, then turn and cook the other side. Serve with sweet chilli sauce. Makes 24.