Saturday, July 18, 2009

Sweetcorn Fritters

Hmmmm second sweetcorn blog recipe in not very long. I ate loads of these fritters 2 summers ago when me and the Stokes spent the summer MX-ing in Canada. The corn there is sooooo good.

Now I am going to treat you with a proper recipe for this....hold on....I have used all gluten-free ingredients because I used this recipe on a gluten-free coking class I did last year. You can substitute plain flour if you want.

 325g can of corn kernels, drained
 4 spring onions, finely chopped
 2 tbsp fresh coriander
 2 tbsp rice flour
 1 tsp gluten-free baking powder
 1 egg
 oil for frying

Combine all of the ingredients except the oil. Stir well.
Heat 1 tbsp of oil in a frying pan. Drop 4 tbsp of the corn mixture into the pan – avoid overcrowding. Cook over medium heat for 2-3 minutes, on each side, or until golden brown – turn carefully to prevent the pancakes breaking. Remove from the pan and drain on paper towels. Repeat with the remaining mixture. Delicious with sweet chilli sauce