I've had Bill Granger's Bills Food sitting on the shelves for a few years now but apart from looking at the pretty photos I haven't actually cooked anything from it.
Today I changed that with this recipe for Corn Fritters.
90 grams ground rice/rice flour
60 grams plain flour
½ teaspoon salt
¼ teaspoon ground coriander
½ teaspoon ground cumin
1 egg, lightly beaten
1 teaspoon lemon juice
125 ml/½ cup water
350 grams corn kernels, cut from 3 corn cobs
4 spring onions, sliced finely
3 tablespoons fresh coriander, chopped finely
Sift the ground rice, flour, baking powder, salt, ground coriander and cumin into a bowl. Add the egg, lemon juice and water and whisk to form a smooth batter.
Add the corn kernels, spring onions and coriander and stir until just combined.
I'm going to issue a word of caution at this point. In the recipe these fritters are shallow fried but I would urge you to use a minimal amount of oil because of a simple chemical reaction.
Corn+Oil = Popping Corn
Too much oil in the frypan and the corn will pop and the last thing you want is to be hit by flying oil.
The fritters are formed using 2 tablespoons of the batter, flatten the mix out slightly. When the underside is crispy and the upperside is looking a little dry, flip and continue cooking. When browned, place the fritters on paper towels to remove any excess oil.
You can keep them warm, covered in the oven while you finish cooking the rest of the fritters.
They are best served as soon as you make them.
This is quite a mildly spiced fritter and you could happily increase the levels of spice.
Tagged with Savoury Food