Extra Crispy Corn Fritters

• servings: 8 servings
• active time: 10 minutes
• total time: 30 minutes

Ingredients

1/4 cup flour (, plain / all purpose)

1/4 cup cornflour / cornstarch

1/4 tsp baking soda (or 3/4 tsp baking powder)

1 egg

2 tbsp milk (any type)

2 cups fresh corn kernels (, raw, 2 cobs, canned or frozen also fine - Note 1)

1/2 cup parmesan (, finely grated)

3/4 cup green onions (, sliced)

1/2 cup coriander/cilantro (, roughly chopped, sub more green onion)

1/2 cup vegetable oil

Oil spray

Avocado sauce

Sour cream, ketchup (don’t judge until you’ve tried it!)

Directions

Preheat oven to 120°C / 250°F and set a wire rack on a baking tray.

Place flour, cornflour and baking soda in a bowl, mix to combine.

Add egg and milk, mix until incorporated (batter will be lumpy and thick).

Add corn, parmesan, green onions and coriander. Mix until all the corn is evenly coated in batter.

Add enough oil into the skillet so it just covers the base. Heat over medium high heat.

Spray the underside of a spatula with oil (so batter won’t stick when you flatten).

Place 1/4 cup batter into skillet (ice cream scooper with lever is handy), then flatten to 1cm thick. Repeat with 2 or 3 more, but don’t crowd the skillet.

Cook 3 minutes until deep golden and crisp, then flip and cook the other side for 2 – 3 minutes.

Transfer to rack and keep warm in oven. Repeat with remaining fritters, using more oil as necessary.

Serve with sauce of choice for dunking!

Nutrition

• Calories: 141 kcal
• Total Fat: 9 g
• Saturated Fat: 6 g
• Cholesterol: 22 mg
• Sodium: 135 mg
• Total Carbohydrate: 13 g
• Dietary Fiber: 1 g
• Total Sugars: 3 g
• Protein: 4 g