Corn Fritters

50g cornflour
200g plain flour
1 tsp baking powder
1/4 tsp kosher salt
1 tbs caster sugar
2 eggs
130 ml milk
6 corn cobs, kernels stripped
100g cheddar cheese, grated
2 spring onions, washed, peeled, topped and tailed, thinly sliced
1/4 bunch parsley leaves, washed and chopped
1/4 bunch coriander leaves, washed thoroughly and chopped. Coriander tends to have gritty dirt that needs to be removed.
freshly ground black pepper
extra virgin olive oil
2 large avocados, cut into 2 cm dice
juice of 2 limes
1 handful coriander leaves, washed and chopped
1 green chilli, washed, seeds removed, thinly sliced, optional

Add the flours and baking powder to a bowl. Stir to combine.

Add sugar and salt and stir to combine.

Combine the eggs and milk in a separate bowl.

Pour the egg mixture into the dry ingredients and stir or whisk until you have a stiff but smooth batter.

Combine the corn kernels, parsley, cheese, spring onion together in a large bowl. Add salt and pepper to taste and stir. Pour into the batter and stir to combine. Don’t over stir.

Heat 2 tbs oil in a non-stick frying pan over medium heat. When hot, add 1 tbs of batter per fritter and cook for roughly 2 minutes on each side, or until golden.

Repeat, adding more oil as needed. You will probably fit 3 or 4 fritters in your frying pan at once.

Combine the avocado, coriander, lime and green chilli.

Serve the fritters with the avocado on the side.

Try this with 2 tbs fresh dill mixed with the parsley.

Try this deep fried. Add a large handful of crushed feta cubes and use wet hands to shape the mixture into walnut sized balls and deep fry immediately until crisp. You can flatten into disk. If doing this, make sure the mixture is fridge cold when shaping. These can become spluttery in the oil, especially if individual kernels separate from the fritter. Remove these kernels when this happens and be careful,

For an older audience, try this with cumin salt recipe below.

1 tbs cumin seeds, 2 tbs kosher salt, 1/2 tsp chilli flakes.
Toast the cumin seeds in a dry frying pan until fragrant, about 5 minutes. Tip into a mortar with the salt, chilli and grind into a coarse powder.

Other dipping sauces are chilli mayo, jalapeno mayo, avocado mixed with every bagel mix or cumin salt.

Corn fritters are also great with wasabi mayonnaise.