Shaza's Favourite Corn Fritters Recipe #126147
These are delightful treats--light & crispy, Yum!
20 min | 5 min prep
12 -16 Fritters
- 375 g fresh corn kernels or frozen corn kernels
- 1/2 cup plain flour (all purpose flour)
- 1/2 cup rice flour
- 1/4 teaspoon baking powder
- 1 teaspoon ground coriander
- 1/2 teaspoon cumin
- 1/2 teaspoon chili powder (optional but I use it)
- 1 medium yellow onion
- 1 stalk celery
- 1 egg, beaten
- 3/4 cup water
- good squeeze lemon juice
- Sift the flours, baking powder & spices into a bowl.
- Cut onion into strips from top to bottom.
- Slice celery finely.
- Mix the water, egg & lemon juice, add to the flour mixture, beating till smooth. (Extra water may need to added to get correct consistency of batter).
- stir in the corn, onion and celery.
- heat vegetable oil in a frying to a depth of 1/2 - 3/4 inch.
- When oil is hot, drop large spoonfuls of mixture into the oil, spreading it with the back of a spoon to make a circle of about 3".
- Fry until the underside of the fritter is golden brown then flip over and do other side.
- Lift out and drain on absorbent paper placed on a wire rack. This helps keep the fritters crisp.
- finish them off with a liberal sprinkle of sea salt and a squeeze of lemon.
- NOTE: The rice flour is what makes these babies extra crispy! I always use frozen extra sweet corn kernels.
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5 stars