Light, fresh and nutritious, these tasty fritters are fabulous served warm with a squeeze of Kewpie mayo and a drizzle of Sriracha. They're also good at room temperature and make an excellent addition to the lunchbox. I often make them with the kids in my Mini Chef classes. Take care not to let the oil get too hot as the corn can pop!
- Prep Time : 20 minutes
- Cook Time : 20 - 25 minutes
- Yield : 20
- fresh cobs of corn - 3, shucked, silky threads removed
- red capsicum (red pepper) - 1, washed and diced
- green onions (shallots/scallions) - 4, white part only, finely sliced
- organic or free range eggs - 3, beaten with a fork
- self-raising flour - 2/3 cup (100g)
- salt - 1/2 teaspoon each
- freshly cracked pepper
- olive oil or vegetable oil - for frying
Remove corn kernels from cobs, using a sharp knife. Place kernels in a medium mixing bowl and combine with the capsicum, green onions and beaten eggs. Sift over the flour. Stir to combine and season with salt and pepper to taste.
Heat the oil in a frying pan - you'll need enough to cover the bottom of the pan to a depth of about 0.5cm (1/4 inch).
Placed heaped tablespoons of the corn mixture in the oil. Fry 3 -4 minutes on either side until golden on both sides. Do this in batches of 5 - 6 fritters. Be careful not to overheat the oil as the corn can pop.
Remove the fritters one at a time and drain on a large plate covered with paper towels.
Serve hot or at room temperature with Kewpie mayonnaise and Sriracha (or sweet chilli sauce) and a wedge of lime.
Makes 8 - 10 large fritters or 20 small ones.