Corn and coriander fritters are healthy bites which can be served as light meals. Feel free to use other fresh herbs if you are not a fan of coriander.
1/2 cup plain flour, sifted
1/2 cup rice flour, sifted
1 teaspoon baking powder
4 spring onions, thinly sliced
1 green chili, seeds removed, finely chopped
1/2 cup chopped coriander leaves, plus 1/4 cup coriander sprigs
3 corn cobs, kernels sliced or 3 cups corn kernels
Sunflower oil for frying
1 avocado, chopped
1 tablespoons extra virgin olive oil
Salt and ground white pepper to taste
Grilled bacon for serving
Roasted vine-ripened cherry tomatoes for serving
Put the plain flour, rice flour, baking powder, eggs, spring onion, chili, chopped coriander and corn kernels in a food processor or blender. Process it for 15 seconds to combine the ingredients. Transfer the mixture to a bowl and then add the remaining corn kernels. Season it with salt and pepper to taste.
Heat some sunflower oil in a non-stick frying pan over medium heat. Spoon two tablespoons of the corn mixture into the pan to make a fritter. Fry it for 1-2 minutes on each side or until they are golden brown. Do this for the remaining ingredients. Make sure to cook the fritters in batches. Do not over crowd them, because they may stick together. Transfer the cooked fritters to a plate lined with paper towels to drain the excess oil.
To make the avocado salsa, combine the avocado, coriander sprigs and extra virgin olive oil in a medium sized bowl. Gently toss. Season it with salt and pepper. After, divide the fritters among individual plates and serve with avocado salsa, bacon and roasted tomatoes.
Image from My Aching Head