- 1/2 cup (75g) plain flour, sifted
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1/2 cup (100g) rice flour, sifted
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1 teaspoon baking powder
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2 eggs
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4 spring onions, thinly sliced
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1 green chilli, seeds removed, finely chopped
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1/2 cup chopped coriander leaves, plus 1/4 cup coriander sprigs
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3 corn cobs, kernels sliced
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Sunflower oil, to shallow-fry
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1 avocado, chopped
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1 tablespoon extra virgin olive oil
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Grilled bacon and roasted vine-ripened cherry tomatoes, to serve
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Step 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.
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Step 2 Heat 2cm sunflower oil in a non-stick frypan over medium heat. In batches and using 2 tablespoons batter for each fritter, add batter to frypan and cook for 1-2 minutes each side until golden and cooked through.
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Step 3 Gently toss avocado with coriander sprigs and extra virgin olive oil. Season.
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Step 4 Divide fritters among plates and serve with avocado salsa, bacon and tomatoes.
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