Name: Corn fritters with jalapeño and coriander salsa
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 8
Ingredients: 160 gm tempura batter flour, sieved (see note); 1 egg; For deep-frying: vegetable oil; 3 corn cobs, kernels removed; Jalapeño and coriander salsa; 185 ml olive oil; 1 bunch coriander, finely chopped; 3 green jalapeños, seeds removed, finely chopped; 2 spring onions, white part only, finely chopped; Juice of 1 lime; 1 small garlic clove, finely chopped

Corn fritters with jalapeño and coriander salsa

Australian Gourmet Traveller recipe for corn fritters with jalapeño and coriander salsa.

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Serves 8

Prep

20M

Cook

20M

Total

40M

These fritters are pure corn flavour, and are inspired by the corn kaki-age with green tea salt served at Melbourne’s Izakaya Den.

Ingredients

160 gm tempura batter flour, sieved (see note)

1 egg

For deep-frying: vegetable oil

3 corn cobs, kernels removed

Jalapeño and coriander salsa

185 ml olive oil

1 bunch coriander, finely chopped

3 green jalapeños, seeds removed, finely chopped

2 spring onions, white part only, finely chopped

Juice of 1 lime

1 small garlic clove, finely chopped

Method

Main

1.Place flour in a bowl and season generously to taste. Add egg and 150ml iced water, whisk until smooth and set aside.

2.For jalapeño and coriander salsa, combine ingredients in a bowl, season to taste and set aside.

3.Preheat oil in a deep-fryer to 190C. Add corn to batter, stir to combine, then carefully slide tablespoons of batter into oil (be careful as hot oil may spit). Deep-fry in batches, turning occasionally, until puffed and golden (2-3 minutes). Drain on absorbent paper and serve warm with salsa.