Corn And Coriander Fritters Recipes

BILL GRANGERS CORN FRITTERS WITH AVOCADO SALSA

Steps:

• Turn on the oven to very low - just to keep the fritters warm.
• Place 2 cups of the corn kernels and the onion, eggs, coriander, salt and pepper in a bowl and whizz with a stick blender until most of the corn is pureed (but still lumpy, not completely smooth). You can also do this step in a blender or food processor.
• Stir through remaining corn, flour and baking powder until just combined.
• Heat 1 tablespoon of the oil in a skillet/fry pan over a medium high heat.
• When the oil is hot, drop 2 heaped tablespoons of mixture per fritter into the pan and cook in batches for 1 1/2 minutes each side, or until golden.
• Transfer to a baking tray and keep warm in the oven while you are making the rest of the fritters.
• To serve, stack 3 corn fritters on each plate and top with avocado salsa and extra cilantro/coriander leaves if desired.

CRAB, CORN AND CORIANDER FRITTERS

Steps:

• Cut the sweet corn kernels from the cob with a sharp knife. Mix together all the ingredients except the oil. Cover and refrigerate for at least half a day.
• Heat a spoonful of oil in a frying pan and drop in tablespoons of the crab mixture. Fry in batches briskly until brown and flip and cook the other side. Drain the fritters on paper towels and keep warm until all are cooked. Serve as soon as possible.

CORN AND CORIANDER FRITTERS

Steps:

• Preheat oven to 180°C (350°F).
• Saute the onion and ginger in a little oil until soft and translucent.
• Place the flour, 1 cup of the corn kernels, onion, ginger, cumin, water and eggs into a food processor and process until well combined.
• Place mixture into a large mixing bowl and stir through the remaining corn, shallots, chilli, and coriander and season the mixture with sea salt and black pepper.
• In a non-stick fry pan place a little oil and set over high heat.
• Using a 30 ml (1 oz) ladle cook fritters 2 at a time, approx 1 minute per side or until golden.
• Transfer to an oven proof rack and tray and cook for a further 3-4 minutes in the oven.

ZUCCHINI,CORN AND CORIANDER FRITTERS

Steps:

• Heat the barbecue hotplate/pan to medium.
• Put the corn,coriander,zucchini,ricotta,eggs and flour into a large bowl,stir to combine,then season well.
• Spray the hotplate/pan with oil. Add two tbsp of the mixture and cook for two minutes on each side or until just cooked.
• Cook in batches, then stack then up and drizzle with sweet chilli sauce.