- Use as little batter as possible – barely enough to hold the corn together.
- Switch out some of the flour for cornflour.
- Add a good hit of parmesan.
Extra crispy corn fritters
Sweet pops of fresh corn on the inside,crispy on the outside. These fritters are light on batter,heavy on the corn – just the way they should be. This makes enough for a meal for two with a leafy green salad on the side,or a starter for four.
INGREDIENTS
- ¼ cup plain flour
- ¼ cup cornflour
- ¼ tsp bicarbonate of soda (baking soda)
- 1 egg
- 2 tbsp milk
- 2 cups fresh corn kernels,raw (canned or frozen is fine,see note)
- ½ cup finely grated parmesan
- ¾ cup sliced spring onions
- ½ cup coriander leaves,roughly chopped (some stems are fine,too)
- ½ cup vegetable oil
- oil spray
- sour cream,avocado sauce (optional,see note) or ketchup (don't judge until you've tried it),to serve