Ingredients
The following ingredients have 4 Servings
- 600 g (4 cups) frozen sweetcorn, defrosted (or canned corn, drained)
- 2 large eggs
- 1 clove garlic (crushed)
- small bunch fresh coriander (1/2 cup cilantro)
- 60 ml (1/4 cup) milk (plus extra as needed)
- 150 g (1 + 1/4 cups) plain flour
- 50 g (1/3 cup) cornmeal
- 1 tsp baking powder
- 1 tsp salt
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp paprika
- 2 spring onions (scallions) (thinly sliced)
- 1 red chilli (de-seeded and finely chopped)
- 150 g (5.5oz) feta cheese (crumbled)
- olive oil for frying
- sliced avocado and fried eggs to serve
Instruction
- Place about two-thirds of the sweetcorn, the eggs, garlic, fresh coriander and milk in a large bowl and use a stick blender to blend it until everything is finely chopped, but not smooth. (You can pulse everything in a food processor if you don't have a stick blender).
- Add the flour, cornmeal, baking powder, salt, cumin, coriander and paprika and mix well. It should be a thick, but not stiff batter. If it is too stiff then add a drop more milk until it is the right consistency.
- Mix in the spring onions, chilli and the reserved sweetcorn then finally stir in the crumbled feta.
- Heat 1 Tbsp olive oil in a frying pan over a medium-low heat. Dollop heaped spoonfuls of batter into the oil and spread them out a little. Cook for a couple of minutes until the underside is golden brown then carefully flip the fritters over and cook for a couple of minutes on the other side until golden.
- Keep the fritters warm in a low oven while you cook the rest. Serve with sliced avocado and fried eggs. The cooked fritters can be covered and refrigerated for up to a couple of days once they have cooled. Re-heat in a low oven when needed.