Empty My Fridge
Corn Fritters for Babe made in partnership with @KitchenaidANZ
Ingredients
- Sweet corn · peeled3
- Red onion · chopped1
- Garlic1 clove
- Egg2
- Coconut milk¼ cups
- Scallion · finely sliced3
- Salt
- Black pepper
- Flour1 cup
- Tajín2 tsp
- Avocado1
- Lime
- Tomato · finely diced2
- Onion · finely diced½
- Jalapeño chili · finely diced1
- Cilantro · chopped
- Olive oil2 tbsp
Instructions
- Slice the kernels off the corn cobs and put half in a small food processor. Add the onion and garlic and pulse to a paste.
- Transfer to a medium bowl with the remaining kernels. Stir in the eggs, coconut milk and spring onions, and season with salt and pepper.
- Fold in the flour and Tajin until just combined. Set the batter aside.
- Mash the avocado with half the lime juice until smooth, then season with salt.
- For the pico de gallo, mix the tomatoes, white onion, jalapeno and coriander with the remaining lime juice in a small bowl.
- Heat some of the oil in a large frying pan over medium heat.
- In batches, drop 1/4 cupfuls of batter into the pan and spread to about 8 cm wide. Cook 3 minutes per side, until golden brown.
- Move the fritters to a paper towel-lined plate and keep warm while you cook the rest with the remaining batter and oil.
- Serve 3 fritters per plate, topped with the avocado and pico de gallo, with poached eggs alongside.
Summarized from Andy Cooks's video. Watch it for the details.
More recipes with
GarlicOnionEggTomatoScallionRed onionLimeCoconut milk
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