Corn Fritters

Method

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1. Pat the corn dry with paper towels.

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2. Whisk the flour, baking powder, cumin, eggs, milk, salt and pepper in a bowl to a thick batter.

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3. Fold in the corn, spring onions and coriander.

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4. Heat 1 cm of oil in a large frying pan over medium heat. Spoon in the mixture, about 3 tablespoons per fritter, and flatten slightly.

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5. Fry for 3 minutes per side, until deep golden and cooked through. Cook in batches.

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6. Drain on paper towels and serve hot with sour cream and sweet chilli sauce.

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Chef’s Tips

• Drain and dry the corn well. Water makes the batter thin and the fritters pale.
• Keep the batter thick. It should sit on a spoon.
• Fry over medium heat so the middle cooks before the outside burns.

Common Substitutions & Variations

• Out of spring onions? A small regular onion, finely sliced, or a few chives stirred in at the end both cover the job.
• A pinch of dried chilli flakes works in place of fresh chilli — start with about a third of the quantity the chilli in the list implies, since dried chilli is more concentrated, and add more to taste.

Pairing Suggestions

• Crisp bacon
• Sliced avocado
• A poached egg

Storage & Reheating

Best eaten hot. Keep leftovers in the fridge up to 2 days and re-crisp in a 200°C oven for 8 minutes.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.