Corn And Coriander Fritters Recipes

Steps:

• Whisk 3/4 cup flour, 1 teaspoon kosher salt and 1/4 teaspoon each baking powder and pepper in a bowl. Whisk 1/2 cup milk and 2 eggs in another bowl; stir in the flour mixture. Add 2 cups corn, 1/4 cup each chopped cilantro and scallions, 1 chopped jalapeno and the zest and juice of 1/2 lime. Cook 1/4 cupfuls in a skillet with olive oil, 2 minutes per side. Serve with Greek yogurt.

Steps:

• Preheat oven to 180°C (350°F).
• Saute the onion and ginger in a little oil until soft and translucent.
• Place the flour, 1 cup of the corn kernels, onion, ginger, cumin, water and eggs into a food processor and process until well combined.
• Place mixture into a large mixing bowl and stir through the remaining corn, shallots, chilli, and coriander and season the mixture with sea salt and black pepper.
• In a non-stick fry pan place a little oil and set over high heat.
• Using a 30 ml (1 oz) ladle cook fritters 2 at a time, approx 1 minute per side or until golden.
• Transfer to an oven proof rack and tray and cook for a further 3-4 minutes in the oven.

Steps:

• Cut the sweet corn kernels from the cob with a sharp knife. Mix together all the ingredients except the oil. Cover and refrigerate for at least half a day.
• Heat a spoonful of oil in a frying pan and drop in tablespoons of the crab mixture. Fry in batches briskly until brown and flip and cook the other side. Drain the fritters on paper towels and keep warm until all are cooked. Serve as soon as possible.

Steps:

• Heat the barbecue hotplate/pan to medium.
• Put the corn,coriander,zucchini,ricotta,eggs and flour into a large bowl,stir to combine,then season well.
• Spray the hotplate/pan with oil. Add two tbsp of the mixture and cook for two minutes on each side or until just cooked.
• Cook in batches, then stack then up and drizzle with sweet chilli sauce.