Extra Crispy corn Fritters
Ingredients
0.75 cup plain flour
0.75 cup Cornflour
0.75 tsp Baking soda
3 Eggs
6 tbsp Milk- 6 cup corn kernels
1.5 cup parmesan Cheese
2.25 cup Spring onion
1.5 cup coriander
1.5 cup vegetable Oil
Instructions
- Preheat oven to 120°C / 250°F and set a wire rack on a baking tray.
- Place flour, cornflour and baking soda in a bowl, mix to combine.
- Add egg and milk, mix until incorporated (batter will be lumpy and thick).
- Add corn, parmesan, green onions and coriander. Mix until all the corn is evenly coated in batter.
- Add enough oil into the skillet so it just covers the base. Heat over medium high heat.
- Spray the underside of a spatula with oil (so batter won’t stick when you flatten).
- Place 1/4 cup batter into skillet (ice cream scooper with lever is handy), then flatten to 1cm thick. Repeat with 2 or 3 more, but don’t crowd the skillet.
- Cook 3 minutes until deep golden and crisp, then flip and cook the other side for 2 – 3 minutes.
- Transfer to rack and keep warm in oven. Repeat with remaining fritters, using more oil as necessary.
Notes
1. Wheat/Gluten
- Source in recipe: Plain flour
- Modification: Use a gluten-free flour blend such as rice flour or corn flour.
2. Milk (Dairy)
- Source in recipe: Milk
- Modification: Substitute with unsweetened plant-based milk (such as rice, oat, or coconut milk).
3. Egg
- Source in recipe: Eggs (used as a binder)
- Modification: Replace each egg with 1 tbsp chia or flaxseed meal mixed with 3 tbsp water (let gel), or use ¼ cup unsweetened applesauce or mashed potato.
4. Sulphites
- Possible source in recipe: Canned or frozen corn, baking powder, or other processed ingredients
- Modification: Use fresh corn and baking powder that is labelled sulphite-free.
Tried this recipe?Let us know how it was!