Posted by: Joan Spiller | July 10, 2011

Corn fritters – Recipe

One of my favourite “small” meals is corn fritters with a colourful and delicious topping of avocado, spring onions, red peppers + chilli sauce & sour cream. Apart from CJ who’s beyond hope, everyone I know loves these and they look so “cheffy” that you really can wow your guests with the minimum of effort, honest!

There are a few things involved in preparing the dish, these can all be done before your visitors arrive so you can simply ‘whip the meal up in 5 mins flat’ – move over Nigella & Gordon!

1. Get a 250g tub of sour cream and mix in one finely sliced spring onion – yes, incl the greenery. Mix and pop back in the fridge. It’s now ready to go and will taste ah-mazing! (Keeps well too, so I do this to a tub any time I buy it and just have one with and one without always at the ready!)

2. Prepare your “garnish” as per below:

1 red capsicum (bell pepper)
2 spring onions (incl greenery)
1 large ripe avocado
1 large ripe (not soft tho) tomato

Peel and cube the avocado. Cut the tomato and capsicum into similar sized pieces. I tend to go quite fine with this, as it looks nicer than a few large chunks. Slice the spring onions into 2mm thin slices. Keep all items in their own lil piles and set aside.

3. Make the corn fritters.

425g can of creamed corn
1/2c fresh or frozen corn kernels
1 finely diced white onion
1t baking powder sifted into 1/2c chick pea flour (to make these gluten free) or you can just use plain white flour
Pinch of salt and black pepper
1T chopped jalapenos (or 1 fresh chilli)
2 eggs

Mix all ingredients in a bowl, sifting in the flour and baking pdr last. Fold this in .. a few lumps are ok.

In a large pan, heat some rice bran / cooking oil and cook the fritters in batches, don’t over crowd the pan. Probably on medium heat, as we want them to cook through but not be burnt on the outside. Try to make them all the same size. 1 large tablespoonful would present nicely when you serve.

Drain on paper-towels and keep warm in the oven on low until all are ready.

For serving: use 4 warm plates and lay 3 over lapping slightly – you want them centred but not stacked high.

Scatter equal amounts of the garnish on each. Put a dollop of sour cream on the middle of the “stack” and drizzle a little (no more than 2t) chilli sauce over the lot.

Now I know I bang on about shop bought stuff vs. home made. But there are some things I just say “yeah, buy it”. Sweet chilli sauce is one such thing. I use this one:


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