Ingredients
The following ingredients have 4 Servings
- 4 corn cobs, husks removed
- 1 tbs egg replacer (from selected supermarkets – we used Orgran No Egg Egg Replacer)
- 2 tbs caster sugar
- 1 1/2 tsp baking powder
- 1/4 tsp ground cumin
- 1 jalapeno, seeds removed, finely chopped, plus extra thinly sliced jalapeno to serve
- 1/4 cup chopped coriander leaves, plus extra whole leaves to serve
- 2 cups (300g) cornflour
- Sunflower oil, to deep-fry
- Lime wedges, to serve
- 1 bunch coriander, leaves picked
- 1/3 cup (80ml) extra virgin olive oil
- Finely grated zest and juice of 1 lime
- 1 cup (280g) coconut yoghurt
Instruction
- Slice kernels from corn cobs. Place 3 cups kernels in a food processor, reserving remaining kernels.
- Add egg replacer, sugar and baking powder to food processor and whiz to a puree. Transfer to a bowl and add cumin, jalapeno, coriander, cornflour and remaining kernels. Stir to combine, then set aside for 15 minutes to thicken.
- Meanwhile, for the coriander yoghurt, place all ingredients in a food processor and whiz until smooth. Season with salt.
- Half-fill a deep-fryer or large saucepan with oil and heat to 170°C (a cube of bread will turn golden in 60 seconds when hot enough).
- In batches, use spoons to drop four walnut-sized fritters into oil and cook, turning halfway, for 2-3 minutes until golden and crisp.
- Remove with a slotted spoon and drain on paper towel. Season with sea salt. Repeat with remaining batter.
- Serve with extra jalapeno, coriander, lime wedges and coriander yoghurt.
